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.
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