This French Onion Soup Recipe easy is a deeply comforting yet thrifty dish. Take the time to caramelise the onions, building up a mahogany marmalade to colour and flavour the broth.
Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Melt the butter in a saucepan, add the onions and a pinch of salt. Cover and cook over low-medium heat for 5 minutes. Uncover and cook, stirring and scraping the pan base often, for 50-55 minutes, until the onions are sticky and deep brown; if they start to catch, add 1-2 tbsp water and scrape up any brown bits.
Tie the herbs tightly together with kitchen string and add to the pan, along with the flour. Stir for 2-3 minutes to cook out the flour, then turn up the heat. Add the cider (or wine), brandy and vinegar; As it bubbles, scrape the pan base until the liquid thickens. Stir in the stock, season and bring to the boil. Lower the heat and simmer gently for 20-25 minutes until thickened slightly; season again.
Meanwhile, preheat the grill to high On a baking tray, toast the baguette slices for 2-3 minutes, until golden brown. Flip and grill for 1-2 minutes more. Rub each with the cut side of the garlic; set aside.
To serve, divide the soup into bowls and place on the baking tray. Top each bowl with the toasts, scatter over the cheese and grill until golden. Serve piping hot, with the chives scattered on top.
I hope you enjoy my French Onion Soup Recipe.
Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Melt the butter in a saucepan, add the onions and a pinch of salt. Cover and cook over low-medium heat for 5 minutes. Uncover and cook, stirring and scraping the pan base often, for 50-55 minutes, until the onions are sticky and deep brown; if they start to catch, add 1-2 tbsp water and scrape up any brown bits.
Tie the herbs tightly together with kitchen string and add to the pan, along with the flour. Stir for 2-3 minutes to cook out the flour, then turn up the heat. Add the cider (or wine), brandy and vinegar; As it bubbles, scrape the pan base until the liquid thickens. Stir in the stock, season and bring to the boil. Lower the heat and simmer gently for 20-25 minutes until thickened slightly; season again.
Meanwhile, preheat the grill to high On a baking tray, toast the baguette slices for 2-3 minutes, until golden brown. Flip and grill for 1-2 minutes more. Rub each with the cut side of the garlic; set aside.
To serve, divide the soup into bowls and place on the baking tray. Top each bowl with the toasts, scatter over the cheese and grill until golden. Serve piping hot, with the chives scattered on top.
I hope you enjoy my French Onion Soup Recipe.
Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Melt the butter in a saucepan, add the onions and a pinch of salt. Cover and cook over low-medium heat for 5 minutes. Uncover and cook, stirring and scraping the pan base often, for 50-55 minutes, until the onions are sticky and deep brown; if they start to catch, add 1-2 tbsp water and scrape up any brown bits.
Tie the herbs tightly together with kitchen string and add to the pan, along with the flour. Stir for 2-3 minutes to cook out the flour, then turn up the heat. Add the cider (or wine), brandy and vinegar; As it bubbles, scrape the pan base until the liquid thickens. Stir in the stock, season and bring to the boil. Lower the heat and simmer gently for 20-25 minutes until thickened slightly; season again.
Meanwhile, preheat the grill to high On a baking tray, toast the baguette slices for 2-3 minutes, until golden brown. Flip and grill for 1-2 minutes more. Rub each with the cut side of the garlic; set aside.
To serve, divide the soup into bowls and place on the baking tray. Top each bowl with the toasts, scatter over the cheese and grill until golden. Serve piping hot, with the chives scattered on top.
I hope you enjoy my French Onion Soup Recipe.
Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Melt the butter in a saucepan, add the onions and a pinch of salt. Cover and cook over low-medium heat for 5 minutes. Uncover and cook, stirring and scraping the pan base often, for 50-55 minutes, until the onions are sticky and deep brown; if they start to catch, add 1-2 tbsp water and scrape up any brown bits.
Tie the herbs tightly together with kitchen string and add to the pan, along with the flour. Stir for 2-3 minutes to cook out the flour, then turn up the heat. Add the cider (or wine), brandy and vinegar; As it bubbles, scrape the pan base until the liquid thickens. Stir in the stock, season and bring to the boil. Lower the heat and simmer gently for 20-25 minutes until thickened slightly; season again.
Meanwhile, preheat the grill to high On a baking tray, toast the baguette slices for 2-3 minutes, until golden brown. Flip and grill for 1-2 minutes more. Rub each with the cut side of the garlic; set aside.
To serve, divide the soup into bowls and place on the baking tray. Top each bowl with the toasts, scatter over the cheese and grill until golden. Serve piping hot, with the chives scattered on top.
I hope you enjoy my French Onion Soup Recipe.
Simon's Kitchen UK
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