French Onion Soup
No wine, no herbs, no broth. Just a good, hearty, traditional French onion soup. Done right, it’s magic!
Ingredients (serves 4)
1 kilogram small onion
50 grams unsalted butter
2 teaspoons of flour
12 slices of toasted baguette
200 grams of grated gruyere cheese if you can get your hands on it, or any good quality cheese.
Peel and slice the onions. Here’s a little tip for you: peel them under running water to prevent you from crying if they’re powerful onions.
In a stainless steel pot, heat the butter until it melts and add the onions. This soup doesn’t yet require any seasoning, so don’t add any salt, pepper or anything else till the end. Put a lid on and let them sweat at medium low heat for about ten minutes, stirring occasionally.You do not want them to burn.
Meanwhile put two litres of water in another pot and slowly bring it to the boil.
After the rst ten minutes, take the lid o the rst pot and continue cooking the onions until they are brown and caramelised. Stir often to caramelise them evenly and make sure to scrape the bottom of the pot to keep anything from burning. After about twenty minutes they should be beautifully dark brown and caramelised.
Add the our and stir quickly to keep it from sticking. After a minute or so, add a ladle or two of the boiling water and continue stirring. Once integrated, add the rest of the water. Simmer the soup until it has reduced by about a quarter.
Now is the point to add salt and pepper to taste.
Pour the soup into four oven-proof bowls. Sprinkle the cheese evenly over each bowl of soup and melt the cheese under the grill until bubbly. Serve right away with a few slices of toasted baguette.
Now enjoy this warm bowl of heaven!