-
» Recipes » Soups » French Onion Soup
French Onion Soup
Author: Camille McDermott
Products
2 x Onions (Large) 1 x Garlic Bulb
Forward to a friend
To take advantage of our extra features such as forwarding this recipe to a friend please login or register.
Ingredients
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (see link to recipe at the end of the method)
On a high heat melt the butter and oil together in a large saucepan. When this is very hot, add the onions, garlic and sugar. Keep turning them until the edges of the onions have turned dark – approx 6 – 7 minutes.Reduce the heat to its lowest setting and leave the onions to cook very slowly for 30 minutes. The base of the pan will be covered with a rich, brown, caramelised film. Pour in your stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting and leave it to cook very gently, without a lid, for approximately 1 hour.Taste to check for seasoning then serve with croutons, and a heavy sprinkle of grated Gruyère over the croutons.