French Onion Soup with Croutons
By The Smart School of CookeryThis is a lovely soup, which can be changed into a fabulour main course by adding some seared sirloin.Time and servings
Total time
Prep time
Cooking time
Ingredients
12 total- 100 g of plain flour
- 1 litre of beef stock
- 1 dash of rapeseed oil
- 2 white onions, thinly sliced
- 2 red onions, thinly sliced
- 2 bouquet garnis
- 1 knob of butter
- 1 tbsp of soy sauce
- 200 g of grated gruyere cheese
- 0.5 bottle of red wine
- 1 sprig of thyme
- 2 slices of bread, half a slice per person, cut into squares
Method
11 stepsStep 1
In a dry, hot pan add the oil.
Step 2
When the oil is hot, add the onion and butter and allow the onion to soften.
Step 3
Add the flour and stir to a paste.
Step 4
Add the stock to the paste to form a broth.
Step 5
Put the red wine in a separate saucepan and reduce the voume by half.
Step 6
Add the reduced wine, bouquet garnis and thyme to the broth. Season and leave to simmer until the volume has reduced by a third
Step 7
If the soup is still a light colour add some soy sauce.
Step 8
Keep tasting and season if necessary.
Step 9
Put the bread squares on a baking tray and toast in the oven at 200C until golden (around 5 minutes).
Step 10
Sprinkle the grated cheese onto the bread squares and return to the oven to toast until the cheese is melted.
Step 11
Ladle the soup into bowls, add the croutons and serve.