French onion soup used to be served to the poor in france in the 18th century but this dish is far from a peasant dish. Gooey caramelised onion soup topped with the classic bread and melted cheese... you can call me a peasant anyday i'd be thrilled to eat this!
Ingredients:
50g Butter
1 Tablespoon Olive oil
2kg Brown Onions, peeled and sliced
1 teaspoon Thyme leaves, stripped from stalk
1 teaspoon Sugar
1 Tablespoon Sherry Vinegar
1.5 Litres Chicken Stock
1 1/2 Tablespoon Plain Flour
150ml Dry White Wine
3 Tablespoons Brandy
Salt and Pepper to season
To serve - A slice of crusty bread topped with melted cheese
Method:
Melt butter and oil in a large saucepan. Add onions, coat them and then cook over a medium heat for 5-8mins until they begin to soften. Add thyme, reduce heat to low, cover the pan and cook for 20-30 mins stirring frequently until soft and golden yellow. Uncover the pan and increase heat slightly, stir in sugar and cook for 5-10mins until onions start to brown. Add sherry vinegar then increase the heat and continue cooking until the onions are a deep golden brown (this could take uoto 20mins). MEanwhile bring the stock to the boil in another pan.
Stir the flour into the onions and cook for 2mins, then gradually pour in the hot stock. Add wine, brandy and season well with salt and pepper. Simmer for 15mins. Serve in a bowl topped with a big cheesy crouton.
50g Butter
1 Tablespoon Olive oil
2kg Brown Onions, peeled and sliced
1 teaspoon Thyme leaves, stripped from stalk
1 teaspoon Sugar
1 Tablespoon Sherry Vinegar
1.5 Litres Chicken Stock
1 1/2 Tablespoon Plain Flour
150ml Dry White Wine
3 Tablespoons Brandy
Salt and Pepper to season
To serve - A slice of crusty bread topped with melted cheese
Method:
Melt butter and oil in a large saucepan. Add onions, coat them and then cook over a medium heat for 5-8mins until they begin to soften. Add thyme, reduce heat to low, cover the pan and cook for 20-30 mins stirring frequently until soft and golden yellow. Uncover the pan and increase heat slightly, stir in sugar and cook for 5-10mins until onions start to brown. Add sherry vinegar then increase the heat and continue cooking until the onions are a deep golden brown (this could take uoto 20mins). MEanwhile bring the stock to the boil in another pan.
Stir the flour into the onions and cook for 2mins, then gradually pour in the hot stock. Add wine, brandy and season well with salt and pepper. Simmer for 15mins. Serve in a bowl topped with a big cheesy crouton.
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