Fry onion rings in butter till browning starts. Sprinkle a tablespoon of flour and stir through untill onion and flour are combined then slowly add beef stck while stirring and de glazing bottom of pot. Add salt and pepper to taste. depending on what stock you use taste before adding salt as some can be very salty. We usually use 3 big onions and 1 litre of stock. Simmer untill ready and enjoy. My kids make this its so easy ;-)
sally63,
May 4, 7:04am
I like the idea of roasting the vegs as that would give a slightly different flavour but I do like gruyere cheese with it. The soup should be very rich and thick and dark. Yum!
village.green,
May 4, 8:48am
Hey we just had that for dinner, it was Sophie Gray's recipe takes about 45 mins to cook though, but we all really enjoy it.
bev00,
Jul 3, 11:23am
1 litre beef stock 1 glass dry white wine ½ loaf good baguette About 1 cup grated gruyere cheese First make the croutons. Slice bread into 12 half-cm rounds. Brush each round with t a little oil and place a tiny pinch of grated gruyere on top of each. Place on a baking sheet and bake in 160C oven for 15 mins or until crisp. Take from oven and set aside. Next place a heavy saucepan onto a moderately high heat. Add the oil and butter and then the onions and garlic, salt and a 1/4 cup of water. Cook for about 10 mins, stirring frequently. Then cover and lower the heat to a very low simmer. Cook further 30 mins, stirring occasionally. When you stir, be sure to shift all the caramelising onion off the bottom of the pan. Keep cooking, stirring every 2 or 3 minutes for another hour. The onions will reduce to about a quarter of a coup of dark brown goo. When this is achieved add the flour. Stir it in and cook for a further 2 mins, then add the stock and wine. Stir well to combine as you bring the soup to a low simmer. Simmer 40 mins then check the seasoning. Place a crouton in the bottom of an ovenproof bowl. Ladle soup over. Place more croutons on top of the soup. Scatter the remaining gruyere over the croutons. Bake in a 170C oven for 15 mins, or until the soup bubbles up around the crouton crust.
Quote mazzy1 (1450 1450 positive feedback) 2:49 pm, Mon 2 Jul #6 Thanks to all for their suggestions too. Richard's recipe is absolutely gorgeous!
Quote mazzy1 (1450 1450 positive feedback) 2:50 pm, Mon 2 Jul #7 This message was deleted.
theboss17 (415 415 positive feedback) 2:53 pm, Mon 2 Jul #8 theboss17 wrote: do u have to have the wine
That recipe is pretty much identical to the one I use and it doesn't have wine in it - tastes fantastic and it's definitely worth taking the time to do it this way - can't stand when you get onion soup and it's basically beef stock with onions in it
French Onion Soup
Ingredients: 675g Brown onions 75g Butter 1 litre Beef stock Salt Black pepper 25g Plain flour 4 Slices French bread, 1 cm thick 100g Gruyere cheese
Peel and thinly slice the onions. Melt the butter in a large heavy based saucepan and add the onions. Cover with a lid and cook over a very low heat for about 15 minutes, until the onions are soft and transparent. Remove the lid and continue frying the onions, stirring every now and then, for 15 – 20 minutes until they are golden brown. Stir in the beef stock and add salt to taste. Replace the lid and simmer the soup for 30 minutes. Blend the flour with a little water to make a paste and then carefully add a little stock from the soup to the paste to make it more liquid. Return the flour mixture to the soup, stir well and bring to the boil. Simmer for 5 – 10 minutes. Adjust seasoning to taste.
Meanwhile, toast the French bread on one side only. Grate the cheese and spread over the untoasted side of the bread. Return to the grill until the cheese has melted. Arrange the bread in individual bowls and pour over the hot onion soup.
Serve the remaining grated cheese in a separate bowl.
Perfect weather for it at the moment and definitely on the menu this weekend
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