French onion soup
750g brown onions
30g plain flour
1.5L chicken stock
4 slices of bread (French baguette, sour dough, etc) 100g cheese (comté, gruyère or emmenthal)
1 Peel the onions and cut them in half. Using a very sharp knife, cut them into vey thin wedges.
2 Melt the butter in a large pot over a low heat, add the onion and sauté for 30 minutes until they turn golden brown. Keep a close eye during the process as onion can stick to the bottom of the pan and burn very quickly. If the onions start sticking too much, remove the pot from the heat and cover with a lid. Let rest for 5 minutes. The steam created will detach the sticky onions and you can return the pot to the heat and continue cooking.
3 When the onions are cooked, add the flour and stir for 2 minutes, then add the chicken stock and bring to boil. Cover and simmer for 15 minutes over a low heat, stirring every 5 minutes. Season to taste.
4 Meanwhile, toast the bread on both sides and grate the cheese. Preheat the grill of an oven. Fill each bowl of soup (leave only
2cm on top of the bowl). Top the bowls with a piece of bread and cover toast with grated cheese.
5 Place under the grill for 4 minutes or until the cheese is melted and browned.
‘My dish is basic – it’s a traditional French onion soup. The main success of a beautiful onion soup is to caramelise the onions with butter very slowly on the stove until the juices evaporate. What’s great is if you can put the soup in a big, thick bowl that can go in the oven and put your toast and cheese under the grill. The soup starts bubbling with the bread and cheese and it’s quite delicious.’