#frenchonionsoup #frenchonionsouprecipe
This is a classic French soup that’s so comforting and extremely delicious to have anytime.
Start by par boiling 1kg of beef bones in hot water for a few minutes. Remove and place them in a slow cooker. Add 1 chopped leek and slow cook the mixture for 8 hours.
Slice 2 big yellow onions. Toast a few slices of either baguette or sourdough in the oven for 5 minutes. Set aside.
In a pot, melt 1 tbsp of butter until it fizzles. Add the sliced onion and add 1/2 tsp salt. Cook at low heat for about 30 minutes until it softens and caramelises. It will look wilted and brown, and that is when you know it ready for the next step.
Add 2 tsp plain flour and cook down the flour until it is fully dissolved. Add a dash wine to deglaze the bottom of the pot.
Once the wine is cooked off, add 600ml of the beef stock. Season with 1 tsp salt and some black pepper. Simmer for 30 minutes.
Spoon in the onion soup into mini Dutch ovens. Add a toast on top and sprinkle a generous amount of either grated gruyere or comte cheese to fully cover the toast.
Bake in a preheated oven at 200 Celsius fan mode for 20 minutes or until the cheese has totally melted.
Remove and enjoy the delicious and comforting French classic soup.
Music track “Sauvignon” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low