French Onion Soup
This Parisian classic is given extra punch with a few spoonfuls of brandy
Prep Time: 10M
Cooking Time: 1H
Serves: makes 4 servings
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 1/2 lb ( 675g) onions, thinly sliced
- 1 tsp sugar
- salt and freshly ground pepper
- 1/2 cup dry red wine
- 2 tbsp all-purpose flour
- 6 cups hot beef stock
- 1/4 cup brandy
- 1 garlic clove, cut in half
- 4 slices French baguette, about 3/4 in ( 2cm) thick, toasted
- 1/2 cup Gruyère or Emmenthal cheese, grated
- Melt the butter with the oil in a large, heavy saucepan over low heat. Stir in the onions and sugar, and season with salt and pepper. Press a round of wax paper over the surface. Cook for 40 minutes, uncovering and stirring occasionally, until the onions are a rich, dark brown. Watch carefully to avoid scorching.
- Remove the wax paper and stir in the wine. Increase the heat to medium and boil, stirring often, for 5 minutes, or until the wine reduces to a glaze.
- Sprinkle in the flour and cook, stirring often, for 2 minutes. Stir in the stock and bring to a boil.
- Reduce the heat to low, cover, and simmer for 30 minutes. Stir in the brandy and season to taste.
- Meanwhile, place the broiler rack 8in (20cm) from the heat, and preheat the broiler. Divide the soup among 4 flameproof bowls.
- Rub the garlic clove over the toast and place 1 slice in each bowl. Sprinkle with the cheese and broil for 2-3 minutes, or until the cheese is bubbling and golden. Serve at once.
- flameproof soup bowls
- the soup, without the bread or cheese, can be frozen for up to 1 month
- Prepare ahead: Steps 1 and 2 can be completed up to a day ahead.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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