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FRENCH ONION SOUP
Prep/Cooking Time: 90-120 Minutes
Printable VersionIngredients
- White onions
- Butter
- Olive oil
- Demerara sugar
- Thyme
- Rosemary
- Bay leaves
- Brandy
- Red wine
- Beef stock
- White bloomer bread
- Aged cheddar cheese
- Gruyere cheese
Instructions
- Peel all of the onions and remove the root
- Slice the onions as finely as possible
- Melt the butter in a thick bottomed pan and add to it the sliced onions
- Cook over a low gas until the onions begin to soften
- Once the onions have softened they will begin to color even over a low heat
- Stir the onions frequently so they do not catch and burn
- Once the softened onions have turned lightly brown add to the pan the sugar
- Cook for a further 10-15 minutes so the onions turn more of a golden brown
- Add to the pan the herbs that you have tied together with a little butchers twine
- Add to the pan the brandy and burn off the alcohol
- Once the flame burns out add the red wine and reduce by half
- Add the beef stock and leave to simmer for at least an hour
- The soup will reduce as it cooks and will be ready when the flavor and consistency are to your liking
- You can season the soup before you cool it but it can also be seasoned to order
To serve
- Cut the bread to a thickness of roughly 1 inch
- Toast the bread on both sides and spread with a little Dijon mustard
- Top the toast with the shredded cheese and grill under the salamander
- Pour the boiled soup into the dish and place the crouton on top
- Flash for a further 1 minute under the salamander and serve on an under plate
