French Onion Soup

Posted by Muriel Hedgcock


8 Onions peeled, cut in half & sliced
2 Potatoes peeled& grated
1-2 clove garlic grated
150g -200g butter
125ml white wine
1tsp sugar ( optional)
1-2 liter boiling water
1 chicken cube stock
1-2 tsp herbal salt

2 slices of bread buttered both sides.
Cut into cubes and grill or fry over low heat turning frequently until golden and crispy.

200 gr Grated Cheese

Place your largest pot on high heat and melt half the butter. When butter starts to brown add the sliced onions and fry until golden brown. Stir and add 1 tsp sugar and let the onions caramelize for 5-10 min. This will bring out the nutty flavor in the French Onion Soup. Stir taking care that it continues to brown, but does not burn. Add the rest of the butter & grated potatoes. Stir until both are a rich golden brown.
Add the wine and scrape the bottom of the pot to loosen the brown bits. Dissolve chicken stock in 1-1 1/2 liter hot water, pour into pot add salt and bring to the boil. Turn down the heat and simmer slowly for 30- 40 min. Extra time allows the flavor to develop.
Pour French onion soup into individual bowls, divide the croutons between the 4 servings and sprinkle generous amount of cheese on top.

Place soup bowls under grill until cheese has melted and bubbles.
Grind a touch of black pepper & Voila delicieux!

Tip: French Onion Soup is usually cooked without potatoes. Adding the potatoes makes it more substantial and satisfying.
Option: Several slices of toasted baguette instead of croutons are placed on top of the French Onion Soup & sprinkled with generous amount of grated cheese and grilled until melted.


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