Soupe à l'oignon - French Onion Soup

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The secret lies with cooking the onions very slowly until almost translucent! Soupe à l'oignon is traditionally served in the early hours of the morning to round up a French party, It actually works wonders to settle your stomach!

Preparation and cooking time: about an hour

Ingredients:

2 large sliced onions

40 g butter

2 tsp sugar

150 ml red wine

750 ml beef stock

100 g grated Gruyère

one French baguette

Method:

  • ·         On a low heat shallow fry the onion in the butter until they are almost translucent. (they must not go brown).
  • ·         Sprinkle with the sugar and cook for a further 8/10 minutes until the onions are caramelized. Make sure that the onions don’t burn!
  • ·         Add the red wine and gently scrape the bottom of the pan.
  • ·         Bring to the boil and add the beef stock.
  • ·         Add seasoning and simmer gently for about 30 minutes.
  • ·         You can cool the soup down and reheat it when needed.
  • ·         Ladle into ovenproof bowls.
  • ·         Sprinkle the Gruyère over the soup.
  • ·         Flash under the grill.
  • ·         Serve with sliced French bread.

My tips:

Although this is not practiced in France, sprinkle slices of bread with gruyere, top the soup and flash under the grill. 

 

 

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