French Onion Soup

Hello 2016! I don’t like January usually, it is cold and going back to work after a break always seems like such a struggle but I am slowly getting back into my routine. In times like these we need soup and specifically this soup. James’ dad cooked this for our NYE starter and I had forgotten how much I love this soup and wondered why I’d never made it before. I resolved to make it and we had it for dinner after the first dreaded day at work of the year. The thought of it kept me going all day at work. It was scrumptious. It takes a little time but most of that time you can be getting on with other things. You mustn’t rush the onions though, no no no.



 I made this version gluten free (using gluten free flour and bread) but you can use plain if you’d rather. I received a make your own halloumi kit for Christmas (it is amazing!) and saved the whey as advised to use in cooking pasta, rice and stocks, so I put a cup in my soup because it is full of protein. Recipe courtesy of BBC Good Food.

Ingredients: (Serves 4)

  • 50 g of butter
  • 1 tbsp of olive oil
  • 1 kg of onions, peeled and finely sliced
  • 1 tsp of sugar
  • 4 cloves of garlic, peeled and finely chopped
  • 2 tbsp of plain (gluten free) flour
  • 250 ml  of white wine (dry preferably)
  • 1.3 l of hot, strong beef stock (I used a mixture of chicken stock, vegetable stock and whey)
  • 140 g of Gruyère, grated
  • French bread (or gluten free) sliced

Method:

  1. Melt the butter with the oil in a large saucepan.
  2. Add the onions, stir to coat in butter/oil and then fry with the lid on for 10 minutes (they should be soft by this point).
  3. Add the sugar and stir, cook with the lid on for a further 20 minutes, stirring every few minutes to make sure they don’t stick to the bottom, until they are golden and caramelised.
  4. Add the garlic a few minutes before the end of the 20 minutes cooking time.
  5. Once the onions are golden sprinkle the flour over them and stir until evenly coated.
  6. Add the wine and stock and replace the lid and simmer for 15-20 minutes.
  7. During the final 15-20 minutes grill your sliced bread, cover with grated cheese (any spare can be sprinkled on the soup once served) and grill to melt.
  8. Serve the soup with a couple of slices of cheesy bread on top. Delish!
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