sjwahwah
22-Aug-06, 01:38
French Onion Soup
I N G R E D I E N T S
6 large onions
30ml/2 tbsp sunflower or olive oil
25g/1oz. butter
900ml/1 1/2 pints/3 3/4 cups french onion or veggie stock
A few handfuls of grated Gruyere or mature Cheddar cheese
Croutons
sea salt & freshly ground pepper
1. Peel and quarter the onions and slice or chop them into 5mm/1/4in. pieces. Heat the oil and butter together in a deep heavy-based saucepan, preferably w/ a medium-size base so that the onions form a thick layer.
2. Fry the onions briskly for a few minutes, stirring constantly, and then reduce the heat and cook gently for 45-60 minutes. At first, the onions need to be stirred only occasionally but, as they begin to colour, stir frequently. The colour of the onions gradually turns golden and then more rapidly to brown, so take care to stir constantly at this stage so they do not burn on the base.
3. When the onions are a rich mahogany brown, add the stock and a little seasoning. Simmer, partially covered, for 30 minutes, then taste and adjust the seasoning according to taste.
4. Spoon the soup into four oven-proof serving dishes and place a few croutons in each. Sprinkle with the cheese and grill/broil for a few minutes until golden.
Serves 4
I N G R E D I E N T S
6 large onions
30ml/2 tbsp sunflower or olive oil
25g/1oz. butter
900ml/1 1/2 pints/3 3/4 cups french onion or veggie stock
A few handfuls of grated Gruyere or mature Cheddar cheese
Croutons
sea salt & freshly ground pepper
1. Peel and quarter the onions and slice or chop them into 5mm/1/4in. pieces. Heat the oil and butter together in a deep heavy-based saucepan, preferably w/ a medium-size base so that the onions form a thick layer.
2. Fry the onions briskly for a few minutes, stirring constantly, and then reduce the heat and cook gently for 45-60 minutes. At first, the onions need to be stirred only occasionally but, as they begin to colour, stir frequently. The colour of the onions gradually turns golden and then more rapidly to brown, so take care to stir constantly at this stage so they do not burn on the base.
3. When the onions are a rich mahogany brown, add the stock and a little seasoning. Simmer, partially covered, for 30 minutes, then taste and adjust the seasoning according to taste.
4. Spoon the soup into four oven-proof serving dishes and place a few croutons in each. Sprinkle with the cheese and grill/broil for a few minutes until golden.
Serves 4