One sip of this and you'll be transported to across the Channel. Make like you're enjoying this après-ski and don't be shy with the cheese.
Ingredients
Croutons:
1 baguette/ciabatta/sourdough loaf
2 crushed garlic cloves
Splash olive oil
100g Gruyère (or alternative like Comté) to finish
Soup:
50g butter
3 large onions, thinly sliced into as many rounds as you can
2 crushed garlic cloves
1/2 teaspoon sugar
2 pints veal/beef stock
1 tablespoon sherry vinegar
Small glass of white wine
2 tablespoons brandy
2 bay leaves
Instructions
First make the croutons:
1. Slice your baguette into 1.5 cm rounds.
2. Splash some oil on a baking tray and mix the bread around with the crushed garlic to coat.
3. Bake at 180C for 20 mins until crispy.
For the soup:
1. Heat oil and butter in a heavy bottomed pan and add the sugar.
2. When the pan is really hot add the onion and garlic.
3. Let the onion catch on the sides of the pan - stir now and again, giving the onion chance to colour and burn ever so slightly.
2. Add bay leaves and turn down the heat to its lowest setting. Leave for 30 minutes, resisting the temptation to stir.
3. After the 30 minutes the pan should be a sticky mess. Stir, removing as much burnt, caramelised lovely onion as possible.
4. Add the wine, followed by the stock. Season and stir, scraping well. Bring to the boil, then turn to the lowest setting and walk away (yes, do it) for at least an hour.
5. Remove the bay leaves, add the brandy. Ladle into bowls, pop the croutons on top and cover with cheese. 8. Place under a hot grill until cheese is melted and everything is bubbling! Voilà.
You can get all the ingredients here: www.farmdrop.co.uk
Classic French Onion Soup
Tagged in Food And Drink Recipes Soup