French onion soup
Wednesday - May 8, 2019 4:43 pm , Category : RECIPES
45 g (1 ½ oz) butter
1 tbsp sunflower oil
1 kg (2 lb) large white onions, thinly sliced
2 tsp caster sugar
30 g (1 oz) plain flour
1.8 litres (3 pints) vegetable chicken, or beef stock
Salt and black pepper
8 Gruyere croutes
Melt the butter with the oil in a large saucepan, and caramelize the onions with the sugar. Sprinkle the flour into the pan and cook, stirring constantly, for 1-2 minutes.
Gradually stir in the stock and bring to a boil, season with salt and pepper, then cover and simmer, stirring from time to time, for 34 minutes.
Taste the soup for seasoning, then ladle into warmed bowls. Float gruyere croute in each bowl serve at once.