Sunday, November 14, 2010
French Onion Soup
Add the wine and stock and simmer for about 40 mins on a low heat. Add Worcester sauce, taste and adjust seasoning with salt and pepper. When done, cut the baguette into slices, 2 or 3 per person and flash them quickly under the grill to toast on both sides. Grate the cheese. Ladle the hot soup into flameproof bowls and float the toast on top of the soup. Top the toast with the grated cheese and place under the hot grill until the cheese is melter and a bit bubbly. Serve with plenty of black pepper.
Onions and garlic both have great medicinal properties. What better way to enjoy them coming into colds and flu season, than in a rich and dark french onion soup and topped with melty guyere - in case you were feeling too virtuous!
A big thanks again to Des Moriarty for the lovely photos
About 8 medium size onions
4 cloves garlic
1 tsp sugar
½ pint white wine
1 pint beef stock
1 tsp worcester sauce
1 small baguette
Grated Guyere cheese or cheddar or conte
Peel the onions and chop them in half from root to stem. Then slice them thinly into semi-circles. Finely chop the garlic. Melt some butter and olive oil in a large pot and fry the onions and garlic with the sugar until everything has started to caramelise and turn a nice brown colour about 15 minutes.