45 mins
French Onion Soup
Recipe by Graham
French Onion Soup is one of 'the classics' with a well deserved reputation. In this recipe, I follow the traditional French method except that I use a stock cube instead of beef stock. Naturally, if you have beef stock at hand, use this instead of the water and stock cube.
In France, onion soup is "taken" after a heavy night out and is often served at five o'clock in the morning after getting back from the clubs! It's quick and easy to make
Flank Steak With Cabrales Cheese 
French Style Peas Ingredients for French Onion Soup
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook French Onion Soup
- Peel and thinly slice the onions. In a large saucepan, heat two tablespoons of duck fat (oil) and add the onions. Heat gently, stirring often with a wooden spoon until the onions turn limp and translucent (but not brown). Add the flour to the pan and continue stirring. As soon as the flour turns brown, add the water, stock cube and salt and freshly ground pepper to taste. Bring to boiling, then reduce the heat and allow to simmer for 20 minutes.
- Meanwhile grate (shred) the cheese and cut the bread into circles that will fit into your soup bowls. Pour the soup into ovenproof soup dishes, float a slice of bread on each and generously sprinkle with the grated cheese. Place the dishes under a hot grill or in a hot oven until the cheese has melted then serve immediately.
GRAHAM'S HOT TIP:
Don't forget to warn your guests that the dishes are HOT! If you wish, you can serve the soup in a large serving bowl, but the effect is nowhere near as good.
Reviews of French Onion Soup
| March 10 2015 Good recipe. I caramelized the onions for at least an hour on low, stirring often, before turning up the flame to finish the process. Caramelized onions REALLY benefit from a sloooooow and deliberate approach. This french onion soup is outstanding. Very rich and delicious. Didn't change anything else except added more onions! Geoff (6 reviews) |
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