French Onion soup

Recipe from: 6/1/2007 12:00:00 AM
Ingredients 2
Servings 1


Serving Change
  • 1
    Brown Onions (quartered and peeled)
  • 1



Quarter 1kg peeled brown onions. Place in baking dish, dot with butter, and season with sea salt and freshly ground black pepper.

Bake at 200 degrees C until soft (about 45 minutes).

To make the cheesy toast topping, heat ¼ cup white wine with a heaped tsp each of butter and Dijon mustard, and 150g grated Gruyère.

Whisk until well mixed and the cheese has melted.

Spoon onto 8 toasted baguette slices rubbed with garlic.

Once the onions are done, turn the grill to a high heat and pop in the toasts.

When golden brown and bubbling, set aside.

Tip the onions into a large pot, add 150ml white wine, bring to the boil and cook until the wine has evaporated. Add 1 tbsp butter.

When it has melted, add 1 tbsp flour.

Cook,stirring for 2 minutes. Gradually add 1,5 litres hot home-made beef stock.

Bring to the boil, simmer for 15 minutes, season to taste and stir in 3 tbsp brandy.

Put 2 cheesy toasts in each bowl, ladle over the soup and serve.


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