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50 Minute French Onion Soup. My fave soup of all time. So indulgent. The onion slicing is worth it. Perfect for batch cooking, with a serving size of 8 - although easy to halve the recipe if needed.
Serves: 8 Time: 50 minutes
Ingredients
Fresh Ingredients
100g Butter
2kg Onions, halved and thinly sliced
8 Slices Sourdough
200g Gruyère cheese, grated, or Cheddar
Cupboard Ingredients
2 Tablespoons Olive Oil
2 Teaspoons Sugar
8 Garlic Cloves, thinly sliced
4 Tablespoons Plain Flour
500ml Dry White Wine
2.6L Beef Stock for Vegetarian use Bouillon and add 1 tablespoon of soy sauce
Method
In a large heavy-based pan, melt the butter and oil. Add the onions and fry with the lid on for 10 mins until soft and translucent, on low-medium heat.
Sprinkle in the sugar and cook for 20 mins more, stirring until caramelised. Be careful not to burn, you are wanting to caramelise the onions - so they should be golden and soft.
Make sure they are caramelised before moving to the next step.
Add the garlic for the last few mins of the onion cooking time, then sprinkle in the flour and stir well.Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
Meanwhile, sprinkle the cheese evenly on each slice of sourdough and grill until melted.Serve on top of the soup once done. Yummy!
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Hope you loved it!
Rosie ❤️
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