Onion soup

Onion soup

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
8 cups beef stock
2 tablespoons olive oil
6 tablespoons butter
6 onions, sliced
3 tablespoons plain flour
1/2 baguette, sliced and toasted
1 cup gruyere cheese, grated

Method

  1. Heat the stock in a saucepan.
  2. Meanwhile, heat the oil and butter in another saucepan over low heat and sauté the onions until golden. Sprinkle the flour over the onions and cook for a few minutes until the flour has turned light brown.
  3. Add the hot stock to the onions, stir well and simmer for 15 minutes. Season to taste with sea salt and freshly ground black pepper.
  4. Ladle the soup into serving bowls, float slices of toast on top and sprinkle liberally with the cheese.
  5. Place the bowls under a hot grill until the cheese has melted. Serve immediately.
Tags:
Jewish
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