French onion soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Starter
Method
Heat a dash of oil and sauté the onions with the lid on until they are completely soft. Stir in the brown sugar and continue cooking on a low heat until caramelised. Make sure to stir it every now and then.
Add the garlic and stir through for a minute. Stir in the flour then the white wine, stock and brandy. Allow to bubble away for 15 minutes.
In the meantime, toast the bread on one side, turn it over and top with the cheese melt this under the grill.
Taste and season. Ladle the soup into four bowls and sit the melted cheese toasts on top, sprinkle with parsley.
Ingredients
dash of olive oil
1kg onions, sliced
1 tbsp light brown sugar
4 garlic cloves, finely chopped
1 tbsp plain flour
150ml white wine
50ml brandy
1.2l beef or duck stock
4 slices crunchy bread
140g sharp Cheddar cheese, grated
parsley, finely chopped.
Method
Heat a dash of oil and sauté the onions with the lid on until they are completely soft. Stir in the brown sugar and continue cooking on a low heat until caramelised. Make sure to stir it every now and then.
Add the garlic and stir through for a minute. Stir in the flour then the white wine, stock and brandy. Allow to bubble away for 15 minutes.
In the meantime, toast the bread on one side, turn it over and top with the cheese melt this under the grill.
Taste and season. Ladle the soup into four bowls and sit the melted cheese toasts on top, sprinkle with parsley.
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