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French onion soup

Prep: 15 mins
Cook: 120 mins
French onion soup
It may be summer, but there is something about onion soup that makes you feel like you are in Paris.

5 tbsp butter

1 tbsp olive oil

1 ½ lbs onions, thinly sliced

1 tsp sugar

Pinch salt and freshly ground black pepper

2 tsp flour

900ml beef stock

1 large baguette, sliced

2 tbsp butter

Handful Parmesan cheese grated

Handful fresh parsley

Preheat the oven to 180°C/ 375°Fgas mark 4

In a large saucepan, melt the butter and oil together. Add the onions and cook for about 5 minutes. Reduce the heat slightly and cover with a lid for about 20 minutes.

After 20 minutes, remove lid and add the sugar and some salt. Return the lid to the pot and leave to cook for 40 minutes until the onions are caramelized.

Stir in the flour and gradually add your stock. Bring to the boil and season with pepper.

Reduce the heat, recover with the lid and leave to simmer for 50 minutes.

While the soup is cooking, cut your baguette into large slices, spread with butter and place in oven for 10 minutes until crispy.

When the soup is ready, ladle it into 4 oven proof soup bowls.

Place one slice of baguette in each bowl and top with grated parmesan. Garnish with the parsley.

Place in the oven until the cheese had melted.

Serves
4

Preparation Time
15 minutes

Cooking Time
120 minutes

Main ingredients
Dairy, Flour, Cheese, Vegetables, Sugar

Recipe Type
Soups, Starters

Cuisine
French

Level of Difficulty
Easy

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