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    French Onion Soup

    Published: Oct 13, 2016 · Modified: Mar 31, 2017 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe

    I don't know about you but, now that the weather has turned a little colder, I've started to think about soup again. Let's face it, a sandwich or salad for lunch just doesn't cut it on a cold day, whereas soup is perfect. French onion soup could be my all time favourite soup. Tender onions in a rich stock served with little toasts topped with cheese...... Devine!french onion soup

    How to Make Perfect French Onion Soup

    French onion soup is a really easy and cheap soup to make, but you do need to take a little time to cook the onions - slowly! Cook over a gently heat, so that the sugars in the onion caramalise without burning. To be honest, I was a little impatient when making this soup to take the pictures, and should have given them a little longer until they were more golden.  Don't make the same mistake and  rush this step. Your time will be rewarded.  If you cook them too fast the onions will burn and taste bitter.  Don't cook them enough and the soup will be pale and won't  have a beautiful rich onion flavour. That's  it! That's all you really need to know when making this soup. Apart from that, it is really simple.

    French onion soup

    Step by step French onion Soup

    French onion soup

    French Onion Soup

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    Meltingly tender onions in a rich stock, this classic soup is served topped with croutes topped with cheese. It easy to make and tasted really delicious.
    Course Soup
    Cuisine French
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Servings 4
    Author Jacqueline Bellefontaine

    Ingredients

    • 2 tablespoon rapeseed oil
    • 25 g butter
    • 500 g mild onions sliced
    • 1 teaspoon dark muscovado sugar
    • 1 tablespoon plain flour
    • 1.2 litres good beef or vegetable stock
    • 2 bay leaves
    • ½ teaspoon dried thyme
    • 8 slices French bread
    • 25 g gruyere cheese grated

    Instructions

    • Heat the oil and butter in a large sauce pan and gently sauté the onions for about 20 minutes, until they have turned a pale golden colour. Stir frequently to prevent them from burning.
    • Sprinkle the sugar and flour into the pan and cook stirring for a few seconds.
    • Gradually stir in the stock and bring to the boil. Add the bay leaves and thyme. Reduce the heat, cove, and simmer gently for 30 minutes.
    • Sprinkle the cheese over the bread slices and place under a preheated grill until the cheese has melted and bubbles.
    • Remove the bay leaves and discard. Spoon the soup into warm serving bowls and float the cheese topped toasts on top of the soup. Serve immediately.

    Notes

    Freeze: without the cheese toasts for up to 4 months.
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

     

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    Cook the onions gently, stirring frequently until golden.
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    Stir in the sugar and flour, and cook gently.
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    Add the stock and bay leaves and simmer for 30 minutes.

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    Toast the bread, then top with cheese until melted.
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    Float the toasts in the soup and serve immediately.

     

     

    Soup Lover?

    If you like soup why not try my Pumpkin , Chunky Tomato and Bean or Leek and Potato Soup

     

    French onion soup
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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

    More about me →

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