About this recipe:Very easy and oh, so good. This recipe is submitted from Quebec, Canada.
4 onions, chopped
3 tablespoons plain flour
1 teaspoon ground black pepper
1 teaspoon caster sugar
800ml beef stock
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
250ml white wine
1 baguette, cut into 1cm slices
250g mozzarella cheese, grated
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Method Prep:25min › Cook:40min › Ready in:1hr5min
In a large pot over medium heat, saute the onions in the butter for 10 minutes, or until onions are tender. Stir in the flour, ground black pepper and the sugar to form a pasty mixture.
Now add the beef stock, water, parsley and thyme and simmer for 10 minutes. Then add the wine and simmer for 10 more minutes.
Preheat the grill.
Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven. Grill in the oven until the cheese is melted and bubbly.
Wasn't strict with amounts... made plenty. Added three types of onions (one red, which I'm unsure about) but rather than add sugar, I fried them gently after sweating to encourage caramalisation (Jamie's recipe) - 17 May 2009