French onion soup
- Yield : 2 bowls
- Servings : 2 people
- Prep Time : 15m
- Cook Time : 1m
- Ready In : 2m
French onion soup
Classic french onion soup made by sweating onions slowly followed by delayed caramelization to enhance the flavor of the onions.
- 4 medium onions
- 1 garlic clove
- 50g butter
- 1tsp plain flour
- 1 litre vegetable stock
- Salt and freshly ground black pepper
- 60 g Gruyere cheese
- 1 tsp Dijon mustard
- 1 slice of brown bread
Halve, peel and thinly slice the onions. Peel and crush the garlic.
Melt the butter in a large, heavy-based saucepan. Add the onions, cover with a damp cartouche and cook over a gentle heat, checking from time to time, until they are well softened and turning golden brown. This can take up to an hour and cannot be rushed as it is this initial gentle cooking and caramelisation that helps to give the soup its rich flavour.
Increase the heat and add the garlic to the pan. Cook for 1 minute and then add the flour. Cook for a further minute, stirring continuously.
Add the stock and bring to the boil, stirring to make sure the flour does not set in lumps. Season lightly with salt and pepper. Lower the heat and simmer for 20 minutes, adding a little more stock during cooking if the soup becomes too thick. Season with salt and pepper.
Meanwhile, heat the oven to 200°C/gas mark 6 or heat the grill to high. Toast the bread.
For the croutons, grate the Gruyere finely and mix it with the mustard. Cut 2 slices of the bread on the diagonal, and spread with the Gruyere mixture. Ladle the soup into 2 ovenproof soup bowls and place a piece of bread on each, cheese side up.
Put the soup bowls on a baking sheet in the oven until the cheese is golden brown and bubbling. Serve hot.
1. Instead of a damp cartouche, I covered the pan with a tray of the same size filled with water.