Ze french oignon sup! Ok French Onion soup was on the menu today:
2 large onions finely sliced and then cooked on a medium heat with 3 Tablespoons of olive oil – sweat the onions out until they look transparent (can take a while and my first attempt took 3 hours!!! No I limit it to 30 minutes (cheeky I know));
1 tablespoon flour – stir into the onions.
Boil 1.5 litres of water and add to the onions, reduce the heat.
Use 4 beef stock cubes – add to the onion soup.
Let it simmer until it all mixes well and looks a nice brown colour.
Then add pepper and salt and if needed season more to taste.
Toast 2 slices of baguette (or any thick bread), grate cheddar or any other strong cheese on top of the toasted bread and grill in the oven for 1 minute until golden.
Scoop the soup into large bowls and pop a slice to the toasted and melted cheese bread into the soup.
Enjoy with a glass of red wine!
TC x
twistedchandelier 