Tuesday, 3 May 2011
French Onion Soup
Once you have made your homemade beef stock French Onion soup is a breeze to make.
Slice up about 4 to 5 onions, who can use what ever sort you like, I have used brown and red onions
Fry them gently with olive oil and some garlic until they are golden and sweet and sticky. Use a little a red or white wine to deglaze as they are cooking. Some fresh thyme adds a nice touch. Add sea salt and pepper to taste.
Heat up the beef stock in a big pot. You will need at least a litre of stock. Add the onions and then you are ready to go.
Essential to French Onion soup is cheese on toast. I can't remember what cheese I used but what ever you have will do. Authentically you use Gruyere cheese ( a sweet nutty cheese).