Onion Soup (Soupe A L'Oignon) Recipe

Onion Soup (Soupe A L'Oignon) Recipes

Ingredients :

50g (2 oz) butter

15ml (1 tbsp) vegetable oil

450g (1 lb) onions, skinned and finely sliced

2.5 ml (1/2 tsp) sugar

salt and freshly milled black pepper

15ml (1 tbsp) plain flour

1 liter (1 1/4 pints) beef stock

150ml (1/4 pint) dry white wine

75g (3 oz) Gruyere cheese, grated

4 slices of French bread, toasted on both sides

45ml (3 tbsp) Cognac

Method :

Melt the butter with the oil in a large saucepan. Add the onions, stir well, cover and cook gently, stirring occasionally, for 20 minutes.

When the onions are completely soft, add the sugar and a pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

Stir in the flour and cook for 1 minute until light brown. Pour in the stock and wine, add pepper to taste and bring to the boil. Lower the heat, partially cover and simmer for 40 minutes.

Pile a little grated Gruyere on to each round of toasted bread and brown lightly under the grill.

Add the Cognac to the soup. Stir well, then taste and adjust the seasoning. Pour into heated soup bowls and float the toasted breast on top. Serve immediately.

Serves 4

This famous soup is very sustaining, partly due to the toasted slices of French bread with cheese that accompany it.

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