There is nothing better than a hot bowl of soup with baked cheesy bread on a cold winters day. Slowly warming you up with all kinda goodness. Well, its the end of summer in London, the weather is still hot and this French onion soup is as perfect as it would be in December. It was delicious!! and so easy to make too. I cooked extra and that’s in the freezer for another day. The only tip I would give you is to get someone else (bribe/or even pay) to slice those damn onions!! I literally cried for an hour and I’m positive my eyes were fully shut the last 15 minutes or so. But worth it!
You will need:
- 3 Tbsp butter
- 1 Tbsp oil
- 500g brown onion – chopped
- 3 garlic cloves – chopped
- 1 bay leaf
- 1 sprig of rosemary
- 1 tsp sugar
- 60ml red wine
- 1 Tbsp flour
- 1 litre vegetable stock (normally beef stock is used, so feel free to use that instead)
- 1/2 tsp cornflour
- Salt and pepper to taste
and this is how you do it.
- Heat up the butter and oil (medium heat). Add onions, garlic, bay leave and rosemary. Fry for about 5 minutes.
- Add salt, pepper and sugar to this.
- Turn the heat right down and let the onions brown slowly. You will need to stir every 5 minutes to make sure the onions are not burning. They will take at least 30 minutes to brown slowly.
- Once the onions are cooked down and brown, add the flour and stir well for about 1 minute.
- Increase the heat and add in the red wine. Let it cook for a few more minutes before adding the vegetable stock (or beef/chicken).
- Let this simmer on a low heat for another 30 minutes till it thickens.
- Mix cornflour in about 3 Tbsp water and add this to the soup. This will thicken the soup further.
I also grated some cheese on baguette slices and grilled them. So good!! Garlic bread is yummy too.
Enjoy!