Recently I was at a French restaurant along Duxton and they only had French onion soup for their lunch menu. Well, I thought it was time to give onions a chance. So I did. Wow! The caramelized onions provided a layered and complex depth to the taste. The gruyere cheese and toasted bread enhanced the texture and taste to a humble soup. Hmm...mm... onions surprised me.
For the next few days, I was thinking about it and flipped Julia Child's cookbook. Yes, let's make it!
Recipe (Serves 6)
A) Onion soup
- 680g Yellow onions, thinly sliced
- 40f Unsalted Butter
- 1 tbsp Olive oil
- 3 tbsp Plain flour
- 1.9 litres Chicken Stock
- 1/2 cup White wine
- 3 tbsp Cognac
- 1/2 tsp Salt
- 1/2 tsp Sugar
- A dash of pepper
- In a heated large pot, melt the butter with oil over low heat.
- Add in the onions and stir well.
- Cover for 15 minutes and let it cook slowly.
- Uncover the pot, increase the heat to medium and add in salt and pepper.
- Stir frequently for about 30 minutes or until onions turn deep golden brown. Scrap the bottom of pot to prevent burning as the onions caramelized.
- Add in the flour and cook for another 3 minutes.
- Add in wine and stock.
- Season with salt and pepper.
- 2 cups Grated Gruyere
- 1 French bread, cut into 0.8 inch thick rounds and toasted till hard
- 2 tbsp Butter
- Preheat the oven to 170 degree Celsius.
- Divide the soups into 6 soup bowls.
- Add 1 tsp of cheese into the soup.
- Spread some butter on toast.
- Float a couple of toasted bread over the soup and top it with your preferred amount of cheese.
- Bake it for 15 minutes and finish it off over a broiler/grill at high heat to brown the cheese lightly.
- Serve while it is hot.
Do take note that the soup will thickened during the baking process. Enjoy!