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Onion Soup
classic winter warmer
Ingredients
| 2 kg | onion(s), peeled, quartered, sliced |
| 2 clove(s) | garlic, minced |
| 1 tsp | tyme leaves |
| 75 g | butter, unsalted |
| 20 ml | olive oil |
| 1 | vegetable stock cube |
| salt and pepper | |
| 1 | leaf, bay |
| 70 g | flour, plain |
| 1 glass(es) | white wine |
| To garnish: | |
| baguette(s), lightly toasted | |
| Gruyere cheese, grated | |
| parsely, chopped |
Method
Preparation time: ca. 45 min / Grade of difficulty: easy / Calories per portion: n/a
Melt the butter with the olive oil in a pan. Add onions, salt and pepper, bay leaf and thyme leaves, and cook for thirty minutes, stirring every five minutes. Allow onions to get colour without burning and cook until they are soft and sweet.
Stir in the flour and cook over a low heat for a further three minutes, stirring to remove any lumps. The soup gets its distinctive colour by the browning the flour at this stage.
Stir in the wine and stock, then bring the soup to the boil, reduce the heat and simmer twenty minutes. Check the seasoning and adjust if necessary.
Stir the soup into deep dishes, place a slice of toasted baguette on top and sprinkle liberally with grated Gruyere. Melt under a grill and serve with a little chopped parsley to garnish.
Stir in the flour and cook over a low heat for a further three minutes, stirring to remove any lumps. The soup gets its distinctive colour by the browning the flour at this stage.
Stir in the wine and stock, then bring the soup to the boil, reduce the heat and simmer twenty minutes. Check the seasoning and adjust if necessary.
Stir the soup into deep dishes, place a slice of toasted baguette on top and sprinkle liberally with grated Gruyere. Melt under a grill and serve with a little chopped parsley to garnish.
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Skyfall
09/01/2013 06:45 o'clock