French Onion Soup |
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I have two ways to make this simple but delicious soup. The first is for friends who like it dark. The other for those who like it thick and pale.
Onion Soup 1
You will need :- 60 g (2 oz) butter 2 teaspoons sugar 6 medium onion, finely sliced 5 cups (2 pints) beef stock, use cube 2 tablespoons brandy salt and freshly ground black pepper 4 rounds French bread cut 1 cm (1/2 inch) thick and toasted 4 tablespoons Gruyere cheese, grated
Cooking Time : - 1 hour 15 minutes
Set deep
or shallow fry pan on low heat, melt butter with the sugar, add the
onions, stir them into the butter and cook them slowly until they are a
rich golden brown. Raise temperature and gradually add the stock. When
the stock begins to boil, reduce the heat again to simmer and cook for
about 45 minutes with the pan covered. The soup will not spoil if kept
waiting. Just before
serving add brandy and season to taste with salt and pepper. Place a
round of toast and some cheese into each bowl before covering with the
piping hot soup. Serves 4-6. Onion
Soup 2
You will need :-
45 g
(1.5 oz) butter
250 g (8 oz) onions, halved and finely sliced
1 tablespoon flour
5 cups (2 pints) water
salt
and pepper to taste
1/2 bayleaf
4 slices French cut 1 cm (1/2 pinch) thick and toasted
3 tablespoons Gruyere or Cheddar cheese, grated
Cooking Time : - 35-45 minutes
Heat deep or
shallow fry pan on medium, melt butter and add the onions, stirring
until they are well coated with the butter, then reduce heat and gently
sauté the onion for approx. for 15 minutes. They should take on a rich
golden color but not be brown. Sprinkle flour over the onions and stir
well, cook for 2 minutes. Add water gradually, stirring all the time
smooth and creamy. Add bayleaf, salt and pepper to taste. Simmer gently
for 20 minutes or so. When ready
to serve place toast into individual serving bowls or one tureen,
sprinkle toast with cheese and pour the soup over. If you prefer a
crusty top, pour soup directly into serving bowls, place toasted bread
on top and sprinkle with cheese, then brown for 2 minutes under
preheated grill. Serves 4.
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