About this recipe:I was looking for a French onion soup that was caramelised and herby but nothing seemed to fit 100%!! This is my version of a classic - which makes a lovely starter to a dinner party or a fulfilling main for 2 with plenty of crusty bread.
1kg white onions (about 4 to 5 large), halved and sliced thinly
3 garlic cloves, finely chopped
1 tablespoon dried mixed herbs
1 big glassful of white wine
1 tablespoon soft brown sugar
1 tablespoon plain flour
1L vegetable or beef stock (home-made or stock cube)
salt and pepper to taste
French stick, cut to 1" slices
150g Gruyere cheese, grated
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Method Prep:15min › Cook:30min › Ready in:45min
Using a large heavy based pan heat the oil and butter together, add the onions, garlic and herbs, mix well, reduce heat and gently cook until the onions are soft and translucent - but not browned - this takes a good 20 to 30 minutes.
Add wine and sugar, turn up heat, keep stirring until onions are starting to go sticky and brown.
Add the flour and mix well.
Add the stock and stir well, bring to boil stirring all the time to dispel any lumps of flour, taste and season as required. Reduce heat and simmer for 20 minutes.
Meanwhile lightly toast the sliced bread, butter if desired, sprinkle over grated cheese and grill until melted and golden.
Serve soup into bowls, add the Gruyere croutons to each bowl.
I've also made this with red or brown onions - whatever is to hand fits fine! If you don't have any wine, you can add a few tablespoons of sherry - even brandy, or just add an extra 250ml of stock.
Proper fancied a nice french onion soup but I'd never made it before.
I didn't use the cheese as I'm not a fan, but it was gorgeous anyway.
I liked that the recipe's not pretentious, just a really tasty home cooked meal ^^
I cried a lot while prepping though :'P - 23 Oct 2012