French Onion Soup
French Onion Soup
Ingredients
- 8 - 12 onions
- Tbsp vegetable oil
- 1/4 cup flour
- 4 - 6 cups beef broth (vegetable broth works)
- salt
- pepper
- 1/2 Tbsp dried thyme
- 2 bay leaves
- 1/2 Tbsp Worcestershire sauce
- 200 g of Gruyere cheese
- 1/2 day old baguette
- pepper
- olive oil
Method
- Caramelize the onions with the oil (in a pot big enough for whole soup)
- Add flour and cook 2 minutes
- Add broth, thyme, bay leaves, Worcestershire sauce and salt and pepper to taste
- While the soup cooks, slice and sprinkle the bread with pepper and olive oil
- Toast the sprinkled breads
- Assemble the soup in oven-safe ramekins (assembly order from bottom to top is: soup, cheese, toasts, cheese)
- Broil until the top cheese is bubbly and coloured
Notes
- I always make extra toasts with cheese on them that don't go into the broiled soups. I serve these on the side and dip them into the soup.
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