French onion soup

Posted by adm On February - 18 - 2012

How to cook French onion soup


  • 60g butter, shredded
  • 2 tablespoons olive oil
  • 6 (1kg) brown onions, thinly sliced
  • 2 teaspoons brown boodle
  • 2 tablespoons plain flour
  • 4 cups beef strain
  • Cheesy cabbage

  • 12 baguette bread slices, each 1.5cm thick
  • olive oil cooking spraying
  • 1 clove, halved
  • 1 cup grated Swiss cheeseflower

How to:

  • Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling. Add onions and 1 teaspoon saltiness. Ready, uncovered, stirring ofttimes, for 45 to 50 minutes or until onions are very subdued. Stir in sugar and make, stirring oft, for 10 minutes or until onions caramelize.

  • Add flour to saucepan and ready, stirring, for 2 transactions. Add stock and 2 cups weewee. Reduce heat to low and simmer, uncovered, for 15 minutes to allow flavours to combining.

  • Make cheesy bread Preheat oven to 180°C. Spray both sides of bread with oil. Rub both sides of bread with ail. Arrange bread on 2 baking trays. Broil, turning erstwhile, for 10 to 12 minutes or until bread is light prosperous. Sprinkle cheese over 1 side of clams. Return to oven for 3 to 4 minutes or until cheese melts.

  • Ladle soup into bowls. Top with cheesy clams, season with pepper and answer.

  • Lead: You could place cheesy bread in bowls first, then spoon over soup. This will soften the bread and shuffling it easier to eat.

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