Name: French Onion Soup
Yield: 6 servings
Cuisine: French
Ingredients: 3 cup (500 g) onion; 2 tbsp (25 g) butter; 1 tbsp (15 g) flour; 1.5 l beef stock; 1 each bouquet garni; 1 each French bread (slice); 3 tbsp (50 ml) port wine; 1 cup (125 g) Gruyère cheese (grated); to taste nutmeg; to taste salt; to taste pepper

Starter

6 servings

267 cal/serving

Instructions

Step 1

Melt the butter in a large saucepan and cook the chopped onions over moderate heat until light gold and translucent.

ButterOnion

Step 2

Stir in the flour and cook 3–4 minutes, scraping up any fond from the bottom of the pan.

FlourButterOnion

Step 3

Add two-thirds of the beef stock and the bouquet garni, mix well and bring to a boil while stirring.

Beef stockBouquet garni

Step 4

Season with salt, pepper and a little nutmeg, add the remaining stock and simmer gently 10–15 minutes.

SaltPepperNutmegBeef stock

Step 5

Toast the bread slices over low heat if they are fresh.

French bread (slice)

Step 6

Remove the soup from heat, discard the bouquet garni, and stir in the port wine.

Bouquet garniPort wine

Step 7

Divide the soup among 6 oven-safe bowls, press a bread slice into the top of each and sprinkle generously with grated Gruyère.

OnionFrench bread (slice)Gruyère cheese (grated)

Step 8

Broil the topped bowls on low for about 10 minutes, or until the cheese is melted and browned.

Gruyère cheese (grated)

Step 9

Serve the soup piping hot.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.