French onion soup

NEXT (New Zealand) - - Profile -


750g brown onions

100g but­ter

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.’

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.