Sunday, 11 January 2009

French Onion soup

In these times of arctic cold in Europe, I revert back to soup mode, warming, and satisfying. The good old French onion soup is working wonders. Easy, rapid, cheap (credit crunch!!), it's the perfect dish.

- 2 large onions
- 1fingernail of butter + the equivalent in grapeseed oil (or vegetable oil)
- 1 pinch of flour (optional, it makes the soup thicker, but it is coeliac avoid or use rice flour!)
- salt
- 1/2 glass dry white wine (cooking wine will do)
- croutons (finely sliced baguette or dices)
- grated gruyere or emmenthal (avoid cheddar: it releases oil and does not taste french!) - vegans avoid
- 1/2l stock (homemade, orready made, byut without MSG, maize starch etc: NATURAL!) - or if vegetarian, find an alternative
I found this one which is suitable:

Shallow fry the onions ?(with 1/2 butter 1/2 oil, just a little bit) so they become golden. Please make sure they don't burn as it gives a bitter taste to the soup.
Add the flour and mix well to coat the onions, cook for a minute or two.

Wet with the stock and top up with water if needed.
Simmer gently for 10-15 minutes.
In the mean time prepare some croutons (in the pan if you are courageous, or just toast some thin slices of baguette if you are lazy and healthier!).
Add a little bit of salt (not much, since the gratted cheese is already salted.

There are two ways for serving it.
- you can place some croutons and cheese and gratiner the soupe in the oven under the grill
- or as I prefer, just serve the croutons and cheese on the table, and let the guests serve themselves...

Bon apetit!

Source: my own experience

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