French onion soup

Central and North Burnett Times - - EASY EATING -

In­gre­di­ents

50g but­ter 2 bay leaves 2 tsp fresh rose­mary 3 brown onions 3 red onions 3 cups white wine 2 cups chicken, veal or veg­etable stock 1 tbs brandy 8 x 3cm thick rounds of sourdough Gruyere cheese, sliced thinly Pep­per

Method

Pre­heat oven to 180°C. Us­ing half of the but­ter, grease a bak­ing dish (ap­prox­i­mately 30cm x 20cm or big enough for the onions to form a well-packed layer) then slice the onions into rings. Lay in the dish and dot over the re­main­ing but­ter. Add the bay leaves and fresh rose­mary. Pour over the wine, stock and brandy and bake for two hours, stir­ring two or three times. In­crease the oven tem­per­a­ture to 200°C. Top the sourdough with the gruyere, lay on top of the onions and con­tinue cook­ing for a fur­ther hour or un­til bub­bling and golden. Turn off the oven then put four oven­proof bowls in to warm. Af­ter five min­utes trans­fer the soup to the bowls (re­move toast first and then place evenly on top of each filled bowl) and serve. Add a grind of pep­per over the toast be­fore eat­ing.

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