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Classic French Onion Soup (Soupe à l'oignon)
A standard French soup from the
classic school of cookery. Warming and filling, this
These quantities are for 2 servings.
Ingredients Olive oil 50g butter 4 medium onions Salt Pepper Small sprig of thyme 1 bay leaf 1 teaspoon sugar 2 glasses wine 200ml stock (vegetable, chicken or beef) Half a baguette of bread Hard cheese (emmental, gruyere etc.)
Preparation Peel, halve and slice the onions. Melt the butter with 2 teaspoons of olive oil in a saucepan. Add in the onions, sugar, thyme, bay leaf, salt & pepper.
Over a low to medium heat, slowly melt down the onions for about 20 minutes. They should slowly caramelise a little, but not get very brown.
Add in the wine, turn up the heat and slowly reduce the liquid to about a quarter of the volume. This takes between 15 and 20 minutes.
Add in the chosen stock. If using beef stock, then a little Worcester sauce can be added. Bring back to the boil, taste and re-season or reduce further as required.
Serving Cut the bread into thick croutons. Toast one side under the grill. Serve the soup into bowls and place the toasted side of the croutons in the soup. Cover the bread with grated hard cheese and grill for a further 4 to 5 minutes until the cheese is melted. Serve with extra bread and a green salad.
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can be used as a starter or a lunch all by itself.