French Onion Soup
March 26, 2007 Appetizers, soup
Woooooo… I’m not sure what to say. I did enjoy that…
Yes. Yes, I did….
Full on, man.
I’ve been looking forward to making French Onion soup for a long time.
I’d strongly suggest the following things are really important: small serves (it’s full on) – the cheesy bread is very very important – AND slice the onion finely.
/a>
Serves: 3-4 (small serves!)
Prep: 5 min
Cook time: 30 min
Ingredients:
1 tablespoon of butter
1 thinly sliced brown onion
½ medium leek thinly sliced and rings halved
1 tablespoon of flour
1 bay leaf
2 cups of beef stock
1 tablespoon of white wine vinegar
1 tablespoon of Worcestershire sauce (bit of a cheat, no?)
Salt and Pepper
Thin slices of baguette (or crusty white bread with a small diameter)
Good melting cheese…
1. Finely chop your onions ready for cooking
2. Melt the butter in a medium saucepan before adding the onions to cook until they begin to soften and add the flour while continuing to stir.
3. Add white wine vinegar, Worcestershire sauce and gradually some of the beef stock so that you keep the temperature reasonably warm. Meanwhile add quite a bit of pepper and they bay leaf.
4. Continue to simmer for another 20 minutes stirring occasionally
5. Toward the end of your preparation make the little crusty toast for serving.
6. Also remember to taste the broth for seasoning. It is likely that it will require a little salt.
I think my second or third job ever was in a pizza shop. At least once a week it was my job to peel and dice a 20 kilo bag of onions while serving customers. I can’t think of how many people saw me crying at work. I cried again today…
P.S I got very excited today because I’ve booked my tickets to go OS for my birthday. I’m a very happy girl who now has to save up some spending money!!!