Rainy Winters Day, what could be better than a home made French onion soup. 1 kg onions thinly sliced Asian Style 2 cloves garlic, minced 1 Tbsp butter 1 tbsp Garlic infused Olive oil Sea salt & freshly ground black pepper to taste 1 tbsp flour 1 ltr beef stock 1 glass white wine (Anchorage Savvy Blanc) ½ loaf good baguette 1 cup grated Gruyere cheese First make the croutons. Slice bread into 12 half-cm rounds. Brush each round with a little oil and place a tiny pinch of grated gruyere on top of each. Place on a baking sheet and bake in 160C oven for 15 mins or until crisp. Add the oil and butter to a heavy based pot or saucepan then add the onions and garlic, sea salt and freshly ground black pepper. Cook for about 10 mins, stirring frequently. Then cover and lower the heat to a very low simmer. Cook further 30 mins, stirring occasionally. When you stir, be sure to shift all the caramelizing onion off the bottom of the pan. Keep cooking, stirring every 2 or 3 minutes for another hour. The onions will reduce to about a quarter of a cup . Add flour. Stir it in and cook for a further 2 mins, then add the stock and wine. Stir well to combine as you bring the soup to a low simmer. Simmer 40 mins then check the seasoning. Pour soup into individual serving bowls and place crouton on top of the soup. Scatter the remaining Gruyere over the croutons. Return to the oven and cook @ 170 C oven for 15 mins, or until the soup bubbles up around the crouton crust. Bon Appetit
Posted on: Wed, 03 Jul 2013 01:18:25 +0000
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