French onion soup

French onion soup

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 medium onions
1 garlic clove
50g butter
1 teaspoon plain flour
1 litre brown beef stock
or 1 litre Brown chicken and veal stock
salt
freshly ground black pepper

For the croutons

Quantity Ingredient
60g gruyere cheese
1 teaspoon dijon mustard
1/2 baguette

Method

  1. Halve, peel and thinly slice the onions. Peel and crush the garlic.
  2. Melt the butter in a large, heavy-based saucepan. Add the onions, cover with a damp cartouche and cook over a gentle heat, checking from time to time, until they are well softened and turning golden brown. This can take up to an hour and cannot be rushed as it is this initial gentle cooking and caramelisation that helps to give the soup its rich flavour.
  3. Increase the heat and add the garlic to the pan. Cook for 1 minute and then add the flour. Cook for a further minute, stirring continuously.
  4. Add the stock and bring to the boil, stirring to make sure the flour does not set in lumps. Season lightly with salt and pepper. Lower the heat and simmer for 20 minutes, adding a little water during cooking if the soup becomes too thick.
  5. Meanwhile, heat the oven to 200°C or heat the grill to high.
  6. For the croûtons, grate the Gruyère finely and mix it with the mustard. Cut 4 slices of the bread on the diagonal, about 1.5–2 cm thick, and spread with the Gruyère mixture. Adjust the seasoning, then ladle the soup into 4 ovenproof soup bowls and place a piece of bread on each, cheese side up.
  7. Put the soup bowls on a baking sheet in the oven until the cheese is golden brown and bubbling. Alternatively, grill the slices of bread topped with cheese until golden, then float one on each bowl of soup.
Tags:
Leiths School of food and wine
cookery course
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