Ingredients:
Finishing off the Chicken Stock.
Onions Caramalised.
Adding Flour.
Adding some Dry Sherry.
Bread and Cheese - ready for oven
Melting Cheese in Oven.
Leftovers for the fridge or freezer.
Original Recipe from Izzy.
- 50 g butter
- 750g onions, sliced
- 2 Cloves Garlic - chopped
- 45g plain flour
- 2 litres beef or chicken stock
- 250 ml dry white wine
- 1 bay leaf
- 2 sprigs of thyme
- Baguette
- 3/4 cup grated Swiss Gruyère or French Comtè Cheese
- A splash of dry sherry such as a spanish Brabadillo
- Optional minced chives to garnish
Ingredient Notes
- If making stock consider leaving out the vegetables and adding some vegetable stock.
- Quality stock is important - a premium beef stock or use chicken stock which is more foregiving. I created my own Easy Leftover Rotisserie Chicken Stock
- I use a mix of red and yellow onions with shallots.
- Some suggest the use of fish sauce, Worcestershire sauce, sugar, salt, pepper or red wine to fine tune the taste.
Recipe
Caramalise the Onions
Julienne the onions and FRY gently on a medium/low heat in butter with a little oil to prevent burning or clarify the butter. Time spent here will pay dividends - don't overdo it though and don't rush with bicarb etc.
Add Ingredients to Build the Soup
ADD garlic and flour stirring for 2 minutes. Gradually blend in the stock and wine and bring to the boil whilst continuing to stir.
Add bay leaf and thyme - cover the pan and simmer for 25 minutes.
Remove bay leaf and thyme. Add splash of dry sherry - season if required to taste.
Toasting Baguette and Prep for serving
TOAST the baguette slices, then divide among six warmed soup bowls and ladle soup of the bread. Sprinkle with the grated cheese and grill until the cheese melts and turns light golden brown. Garnish and serve immediately.
Finishing off the Chicken Stock.
Onions Caramalised.
Adding Flour.
Adding some Dry Sherry.
Bread and Cheese - ready for oven
Melting Cheese in Oven.
Leftovers for the fridge or freezer.
Original Recipe from Izzy.
