French Onion Soup
Serves 8
- 3 tbsp butter
- 1/4 cup sunfloweror corn oil
- 2 lb(1 kg) large onions, thinly sliced
- 1 tbsp sugar
- 1/4 cup (30 g) all-purpose flour
- 7 1/2 cups (1.8 liters) beef stock
- salt and black pepper
- 8 Gruyere croutes
STEPS :
- 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. Add salt and pepper to taste, cover
the pan, and simmer, stirring occasionally, for 35 minutes.
- Taste the soup for seasoning, then ladle into warmed bowls. Float a Gruyere croute
in each bowl and serve immediately.
- Stir in half of the snipped chives; garnish individual servings with the remaining
chives.
* * * Cook's know-how * * *
Cooking with sugar is the key to developing a rich, golden brown color and sweet
caramel flavor in onions. It is this process that produces the characteristic taste
and appearance oj the soup.
Caramelizing onions
Cook the onions in the butter and oil for a few minutes, until soft. Add the sugar
and continue cooking over low heat, stirring occasionally, for 20 minutes or until
the onions are golden brown.
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