French Onion Soup


1 kg onions 90g but­ter 250ml white wine (we used Peter Yealands sauvignon blanc) 3 cloves gar­lic, crushed 2 tsp su­gar 6 cups good beef stock (we used Mor­eish or­ganic beef stock) a bun­dle of fresh pars­ley stalk, thyme and bayleaf tied to­gether with string 4-6 slices white bread, toasted 200g grated gruyere cheese peel and thinly slice the onions. melt the but­ter in a wide, heavy -based saucepan. add the onions, gar­lic and su­gar and spread them out evenly in the pan. cook, stir­ring oc­ca­sion­ally, un­til they are ten­der and well caramelised. do not al­low them to catch and burn. this can take up to 40 min­utes. in­crease the heat and pour in the wine, scrap­ing the bot­tom of the pan to deglaze. cook un­til the wine is re­duced by half. add the stock and herb bun­dle, sea­son and sim­mer gen­tly for 15 min­utes.

pre­heat the grill to high. place 4-6 oven­proof soup bowls on a lipped bak­ing tray and put the toasted bread in the bot­tom of each bowl. la­dle in the soup, di­vid­ing the onions evenly. sprin­kle the cheese over the soup and place un­der the grill for about 5 min­utes un­til bub­bling and golden brown. serve im­me­di­ately.

Serves 4-6

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