French Onion Soup

I guess I can say that this recipe was my payment for one of the only times I actually cooked professionally.   

About 15 years ago a friend of mine had just arrived from France, where he had his Chef training, when he was offered his first catering gig.   He didn’t have any money to pay helpers so he gathered all his friends that could cook well and we worked for him for free.   I was very flattered to be chosen as part of the team.
Everything turned out great and as an exchange he taught us techniques and we cooked together this French Onion Soup.
I love to serve it in small pots as entrée for diners or simply for an end of night warmer. 
Enjoy it!

French Onion Soup
Yields 6 small entrée portions
5 Onions finely sliced
4 Tablespoons butter
200 ml Dry white wine
1l Homemade Stock or Good Quality and reduced salt beef stock
About 1 teaspoon of fresh thyme leaves
1 Heaped tablespoon plain flour
Salt and freshly ground black pepper to taste
About a cup of shredded gruyere cheese
Toasted bread Slices
Heat the butter in a large heavy pot over medium heat.   Add the onions and cook stirring well for about 30 minutes until the onions are caramelized, with a beautiful brown colour.
Add the wine and with a wood spoon scrape the bottom of the pot.    Stir in the flour mixing for a couple of minutes.    Add the Beef stock and the thyme, season it with black pepper.  
Bring it to boil, reduce the heat and simmer uncovered and stirring occasionally for about 20-30 minutes until the soup is thick.
Taste it and add salt and more black pepper to your liking.
Pre-Heat the grill.
Divide the soup in ramekins or serving size pots.   Top each of them with a bread slice and sprinkle it with a generous amount of cheese.   
Put them in a tray and place under the grill for a couple of minutes until the cheese is melted and golden.
Serve it immediately.
 
 

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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