French onion soup

French onion soup

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
45g butter
1 tablespoon oil
4-5 onions, thinly sliced
2 tablespoons plain flour
8 cups boiling beef stock
1/2 cup dry white wine
salt and freshly ground black pepper
2 tablespoons brandy, (optional)
1 baguette, thickly sliced
1/2 cup gruyere cheese
or 1/2 cup parmesan cheese

Method

  1. Melt the butter in a large, heavy-based saucepan. Add the oil and onions and cook slowly for 20–30 minutes, stirring occasionally. Be careful not to brown the onions. Blend in the flour and stir over a moderate heat for 3 minutes. Remove from the heat and blend in the boiling stock. Add the wine. Season with salt and pepper, to taste. Simmer covered for 20–30 minutes, skimming occasionally. Preheat the oven to 160°C.
  2. Meanwhile, put the bread in one layer on a baking tray. Bake for 15–20 minutes, until crisp and lightly coloured. If desired, the bread can be brushed with a little olive oil halfway through cooking and rubbed lightly with a cut garlic clove when baked. Taste the soup and correct if necessary for seasoning, adding salt and pepper. Just before serving, stir in the brandy, if using. Pour into a soup tureen or soup cups over the rounds of bread. Serve the cheese separately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again