butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
onion, halved and thinly sliced Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
sugar Sugar shuh-ga Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
cloves, thinly sliced
dry white wine
hot strongly-flavoured beef stock
French bread (depending on size)
gruyère, finely grated Gruyère groo-ee-yeah Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…Melt 50g butter with 1 tbsp olive oil in a large heavy-based pan. Add 1kg halved and thinly sliced onions and fry with the lid on for 10 mins until soft.
in 1 tsp sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
4 thinly sliced garlic cloves for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp plain flour and stir well.
the heat and keep stirring as you gradually add 250ml dry white wine, followed by 1.3l hot strongly-flavoured beef stock. Cover and simmer for 15-20 mins.
serve, turn on the grill, and toast 4-8 slices French bread. Ladle the soup into heatproof bowls.
a slice or two of toast on top of the bowls of soup, and pile on 140g finely grated gruyère cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.
French Serves. To kick off the proceedings I am entering this Cheat’s Fat Free FrenchOnionSoup which we had yesterday and has only 3 ingredients. I’d bought a tub of reduced red onions for 1p so needing to use them up and wanting something warming for lunch this soup came about. No fuss, barely any mess as I used our soup maker and so tasty from just some red onions and 2 different types of stock – we’ll be having this again and my son who is a huge fan of FrenchOnionSoup also loved it when he tried it later. 7 from 7 reviews Cheat's Fat Free FrenchOnionSoup & October's Credit Crunch Munch Print Prep time 3 mins Cook time 20 mins Total time 23 mins 3 ingredient Ceat's Fat Free FrenchOnionSoup is so quick and easy and yet so delicious. 4 Ingredients 320 g Red onion, sliced or dicedj (I used a tub) 500 mls Beef stock (I used a stock pot) 400 mls Frenchonion stock (I used a Kallo stock cube) Instructions If using a soup maker place all the ingredients into it adding stock up to the maximum level and set to chunky soup setting. 320 g Red onion
), a good onionsoup is incredibly comforting with its sweet and cheese rich flavour. This is the only intensive part of the process, as you have to keep stirring the onions every few minutes to stop them from burning
FrenchOnionSoup with an Emmenthal Croute. The success of the recipe is completely dependent on ensuring the onions are caramelised to a deep golden brown, wishy washy onions will make a second rate soup
After all, what is FrenchOnionSoup without melted cheese smothering the whole thing. A rich beef broth enhanced by red wine, fresh thyme, caramelized onions, toasted French bread croutons and gooey melty cheese
Ladle Onionsoup into warm bowls. Now add the flour, mix into onions, make sure there are no lumps. There is a Gruyere Cheese surprise in the Puff pastry lid and it’s a killer when the pastry falls into the soup and the cheese oozes out
What better on a miserable grey damp day than a hearty bowl of FrenchOnionSoup. Time now for the soup to come out of the oven and some to be ladled into a lovely French-looking oven proof bowl (found in my local bric-a-brac shop), two of the toasts laid on top and the emmental sprinkled generously on top of them, before being popped back into the oven, a little higher up, to melt the cheese