French onion soup
Course: MainCuisine: FrenchDifficulty: EasyCooking time
1
hour15
minutesIngredients
1kg brown onions
a few twigs of thyme
olive oil
1 head of garlic
a splash of dry sherry or Shaoshing rice wine
500ml dry cider
2 stock cubes
1tbsp of plain flour
A splash of balsamic vinegar
Grated Gruyere cheese and French bread
Directions
- Peel and slice the onions. Finely chop the garlic. Fry in a little oil in large casserole on low heat for 45 minutes with a sprinkling of thyme leaves. Stir from time to time and scrape the bottom of the pan.
- Add a splash of sherry and let the alcohol evaporate. Add the cider and boil on low heat for 5 minutes. Add the stock cubes and 2 mugs of cold water. Chicken stock will produce a lighter coloured soup than beef stock. Boil for 10 minutes.
- Add a splash of balsamic vinegar. Check the seasoning, add salt and pepper. Mix the flour in a little cold water, mix well and add to the soup to thicken slightly. Boil for 15 minutes on low heat.
- Serve with Gruyere and French bread toasties.
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