Helen RandellFrench Onion Soup
May 24th 2011 11:54
Sitting in front of the fire with a warm bowl of soup is one of those quintessential things to do in winter, and with the rain pouring down last weekend, it seemed the perfect time to do such a thing. Doubly so because the soup had been made the day before and all I had to do was heat it up, pour it over some bread and grill a little bit of cheese.
This is the first time I have made French onion soup, though a friend and I have been talking about it for months… possibly even over a year now. We were booked in together to do some cooking to fill our freezers, and decided that we would add dinner and a movie onto the end of the activities… which meant we also needed to make dinner. For mains we made lemon chicken, but for entrée we decided that after however many months, it was definitely time to make French onion soup.
We made Margaret Fulton’s version and it was delicious – quite filling too.
There are a couple of points to be aware of, you don’t want to brown your onions, and you want to place the bread in your bowl and pour the soup ‘through’ it. On the night we toasted our ciabatta as per the recipe, but the next day when we ate up the left-overs the bread was a little stale and hard anyway, so I simply used as was. Delicious, filling and actually very cheap to make.
Margaret Fulton’s French Onion Soup
45g butter
1 tbs oil
4-5 onions, thinly sliced
2 tbs plain flour
½ cup dry white wine
8 cups hot beef stock
salt and pepper
1 baguette thickly sliced
1 cup melting cheese, grated
Melt the butter in a medium sized saucepan, then add oil and onions, cook gently, stirring occasionally for around 20-30 minutes until very soft and golden.
Blend in flour and stir over a moderate heat. Blend in stock. Add the wine. Season with salt and pepper. Simmer, covered for 20-30 minutes. Preheat oven to 160 degrees. Bake bread in single layer in oven for 15-20 minutes until crunchy.
Divide bread between individual ovenproof bowls. Pour boiling soup over bread. Cover with cheese and put under a hot grill until cheese melts and browns lightly. Serve.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Might have to give this one a making.
Sounds yummy
Comment by Anonymous