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Joined: 05 Jun 2007
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 Posted: Thu Dec 13, 2007 8:46 pm Post subject: onion soup |
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100g butter
2kg large onions, peeled, halved and finely sliced
1tbsp flour
1.5l hot beef stock
150ml dry white wine or cider
3tbsp brandy
For the croutes:
1 small day-old baguette
1 clove garlic, peeled
50g melted butter
150g grated Gruyere
Melt 75g butter in a large, heavy pan.
Tip in the onions, put on the lid and sweat for at least 15 minutes.
Remove lid, turn up the heat slightly and cook for another 45 minutes until the onions are tender and golden-brown.
Meanwhile make the croutes: Rub the baguette's crust with the garlic until the garlic is used up. cut the baguette into about 16 slices and lay them on a baking sheet. Drizzle with the melted butter, sprinkle with the grated cheese and bake at 220C until all bubbly and nice-looking.Remove from the oven, allow to cool and separate them out.
Melt the remaining butter in a small pan, add the flour and make a roux. Pour in some of the stock and whisk until thickened. Tip back into the pan of stock, whisk again and then keep hot.
When the onions are ready add the wine or cider and allow to reduce and evaporate. Pour in the hot stock, stirring constantly. Bring to a simmer, and cook for another 15 minutes. Stir in the brandy and check the seasoning.
Cover the surface of the soup with the croutes, plus a bit of extra cheese, and place under a hot grill until bubbling and blistered.
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