Weeknight60min

French Onion Soup

Name: French Onion Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 50.00 grams Butter; 1.00 tablespoons Olive Oil; 1.00 kilograms Onion; 1.00 teaspoons Sugar; 4.00 pieces Garlic; 2.00 tablespoons Plain Flour; 250.00 milliliters White Wine; 1.00 liters Beef Stock; 4.00 pieces Bread; 140.00 grams Gruyère

Side dish from French cuisine

Vilhjálmur Stefánsson

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Contains:GlutenDairySulfites

Ingredients

Adjust servings

1⅘ oz(50 g)
butter
1 tbsp
olive oil
2⅕ lb(1 kg)
onion
1 tsp
sugar
4
garlic, sliced
2 tbsp
plain flour
8½ fl oz(250 ml)
white wine
2.1 pt(1 l)
beef stock
4
bread, sliced
4.9 oz(140 g)
gruyère

Instructions

0/3 done

Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.