FRENCH ONION SOUP
soupe À l'oignon (2)
A fabulously authentic, easy and traditional recipe for
French onion soup or soupe a l’oignon gratinée as the French call it. This
recipe was given to me by an old French lady who has been making it for her
family for more than 70 years and they never tire of it – it’s so delicious!
Did you know that onions were – in ancient times –
considered an aphrodisiac? In France in
the old days it was customary for newlyweds to be served onion soup on the
morning after their wedding night.
Thanks to Janine Marsh from TheGoodLifeFrance for this
scrumptious recipe; another take on a great classic.
50g unsalted butter
750gm onions – (any type will do but chop them
1 large clove of garlic, chopped – (or more if
40gm plain flour
2 litres of good quality beef or chicken stock
250ml white wine
1 bay leaf
2 sprigs thyme
100g finely grated Gruyère cheese
1. Melt the butter in a saucepan and add the onions, stir
occasionally over a low heat for about 20 mins until they are a deep golden colour
and starting to caramelise.
2. Add the garlic and flour to the onions and stir
constantly for 2 minutes.
3. Gradually add the stock and wine stirring constantly and
then bring to the boil.
4. Season and add the herbs, cover the saucepan and simmer
for around 20 minutes
5. Slice the stale baguette and toast them lightly – then
break into small pieces about an inch or so across or you can leave the slices
whole if you prefer.
6. Serve the soup into dishes, whack the bread on top,
sprinkle with the grated cheese and grill until the cheese is bubbling and you
can’t wait any longer to get stuck in!
PS If you want to freeze left over soup leave out the bread
and cheese and it’ll last in the freezer for a couple of months.