French Onion Soup 2
French Onion Soup 2
Steve Lister
Here is a French Onion soup recipe with a difference. It is an easy and delicious soup to make, just takes a little bit of watching and stirring to create a very good result.
Serves 5-10
Ingredients
75 ml. olive oil (for frying)
5 medium sized onions finely sliced
2-3 cloves of garlic finely chopped
1/2 tsp. fenugreek powder (or ground up seeds)
1 tsp. mustard powder
1 tsp. smoked paprika
1 tsp. dried oregano
3-4 tbsp. white flour (maida). I use bread flour because it was in the cupboard
1 tsp. black pepper
3 beef stockpots/cubes
30 ml. balsamic vinegar
2 large glasses of red wine
1.5 litre hot water
To Serve
A good crusty bread/baguette, cut into thick slices (enough for a thick slice each)
200 gm. grated cheese (good melting cheese like cheddar or Gruyre)
Instructions
In a large pan soften the onions in olive oil slowly, stirring a lot until they are very brown and sticky.
Add the fenugreek, mustard, oregano, paprika, garlic, stockpots and flour and stir in well for a couple of minutes.
De-glaze* with the balsamic vinegar.
Add the red wine.
Top up with hot water, about 1.5 litre
Leave to simmer down for an hour or so, stirring occasionally, until it is nicely cooked out and thickened up again.
When the soup is almost ready to serve, Place slices of bread on a tray, top with grated cheese and toast until cheese melts.
Place a slice of cheese toast into each bowl and ladle the soup over it, making sure everyone gets plenty of onions.
Also see Soup Selection.
Notes
Dress up the dish with extra cheese and/or a sprinkle of chopped chives before serving if you like
*De-glaze; dissolve solid foods beginning to stick to the pan by adding liquid and stirring for a minute.
