Learn the secrets to a good homemade French Onion Soup, incredibly comforting with its sweet and cheese rich flavour.
- 100g (3.5oz) butter (or 50g butter, 50ml olive oil)
- 4 large onions (precut weight 1kg), , halved, then sliced thinly
- 1 Tbsp plain flour
- 250ml (1 cup) medium or dry cider
- 750ml (3 cups) beef stock, homemade or good quality shop bought
- 1 Tbsp balsamic vinegar
- dash of brandy (optional)
- 8 baguette slices
- 1 clove garlic
- salt and pepper
- 200g (7oz) Gruyère
- 100g (3.5oz) Cheddar
- Heat the butter in a heavy base saucepan over low heat and add the onions, stirring well.
- Add 1 quarter tsp salt and some freshly ground black pepper and stir again. Turn the heat down to its lowest setting and cook the onions for 45 – 60 minutes, stirring every 5 minutes or so, until you get a dark caramel colour or the colour you prefer the onions to be. Dark is definitely better but not burnt!
- Add the flour and mix it well into the onions for about a minute.
- Next goes half the cider, to loosen the roux you’ve just made with the flour, scraping the bottom well.
- Add the rest of the cider, the stock and the balsamic vinegar, stir and let it come to boil, then simmer, covered, for 30 minutes.
- Prepare the cheesy croutons. Rub the slice of garlic on both sides of your baguette slices and toast/grill them on both sides under the grill (broiler) until crispy. Set aside until needed.
- Check seasoning, turn the heat off, add the splash of brandy now, if using.
- Ladle the onion soup into individual bowls, place two croutons into each bowl, on the soup.
- Sprinkle both cheeses liberally over the croutons and soup and place the bowls under a hot grill until the cheese is beautifully melted and bubbling.
- Top with some freshly ground black pepper and serve immediately, but be warned, the bowls will be über hot!
- Category: Starter
- Cuisine: French