Ingredients for French Onion Soup
- Caramelised Onions
- 1.5 kg large onions
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- To taste salt
- 2 tbsp flour
- 2 tbsp bourbon whiskey (optional)
- Soup
- 1.5 L homemade beef stock (or chicken/vegetable)
- 500 ml water
- 100 ml white wine (optional)
- Topping
- 200 g shredded Gruyère cheese
- 8 slices baguette or sourdough
- 1 clove garlic
- 1 sprig English parsley
- To taste olive oil
- To taste salt
- To taste pepper
Cooking Instructions for making French Onion Soup
Slice the onions and heat up olive oil and butter in a skillet over medium heat. Salt immediately to taste to draw moisture out. Make sure to constantly stir!
Minimally, caramelise onions until golden brown and there is fond (brown caramelised bits) at the bottom of the skillet. Once caramelised, sprinkle flour and bourbon whiskey to deglaze.
Pour in the homemade beef stock, wine and water and simmer together with onions for at least 30 mins. Make sure to taste and adjust seasoning/water accordingly.
In the meantime, preheat the oven and drizzle olive oil, salt and pepper over the bread slices.
Pop the bread slices into the oven and lightly toast for 5-7 minutes, or until lightly golden.
In an oven-safe casserole, ladle the soup and cover with toasted bread slices and shredded Gruyère. Broil in the oven for a minute or two, or until the cheese browns.
Garnish optionally with chopped spring onions and serve
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