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Onion Soupsoups
French onion soup with Gruyère toast
date4 March 2015, authorMichal Krzywonos, author301 visits
recipe url links2 links
serves4 people
cooking time1 hour

Recipe ingredients: 6 onions (medium-large)3 cloves of garlic20 grams of butter2 table spoons of plain flour (optional)2 glasses of red wine (Pinot noir, Beaujolais)750 milliliters of beef stock4 table spoons of balsamic vinegar (optional)2 shots of brandy (optional) salt and pepper parsley (optional)For toast: slices of bread (toasted)300 grams of Gruyère cheese (grated)
Packed with the best exports - brandy, red wine, garlic, butter and cheese - James Martin's easy recipe for French onion soup redefines luxury.

Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. You can add pinches of sugar to help to get the onion caramelised. Before adding the liquids you can also sprinkle the flour to add thickness to the soup. Stir well and add the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes.

Toast the bread and top with the grated cheese and place under the grill until the cheese is melted.

Season the soup with salt and pepper.

Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted.

Scatter with fresh chopped parsley and serve from the pan at the table.