Just A Twist of Lemon

French Onion Soup

3oz butter
11/12lb onions, sliced
3 garlic cloves, crushed
1 tbsp plain flour
7 oz dry white wine
1 3/4 pints hot vegetable stock
bouquet garni
salt and ground black pepper
1 small baguette, cut into slices (1/2 in) thick
2 oz Gruyere or Cheddar, grated, to serve

Step 1

Melt the butter in a large pan. Add the onions and cook slowly over a very low heat, stirring frequently, until very soft and golden brown; this should take at least 30 minutes. Add the garlic and flour and cook, stirring for 1 minute.

Step 2

Pour in the wine and let bubble until reduced by half. Add the stock, bouquet garni and seasoning. Bring to the boil, transfer to a slow cooker, cover and cook on low for 3-4 hours until the onions are soft and tender.

(Without a Slow Cooker) bring to the boil, then reduce the heat and simmer gently, uncovered, for 20-30 minutes. Complete the recipe as below)

Step 3

Preheat the grill. Lightly toast the slices of baguette on both sides. Reheat the soup and adjust the seasoning. Discard the bouquet garni.

Step 4

Divide the soup among four ovenproof soup bowls. Float two or three slices of toast on each portion and sprinkle thickly with the grated cheese. Stand the bowls under a hot grill until the cheese has melted and turned golden brown. Serve at once.

A little about our contributor - 
Paul Doussay
BA (Hons). Dip. HSM PG. Cert Clinical Risk Management MA
As a home cook, festivals organizer and care-giver, Paul has an appreciation of good food. He has cooked and managed a restaurant in the city of Leicester, UK, and has been a patron of many restaurants in London, Paris, Italy, Southern Spain & North Africa. He attended University in the UK and possess both bachelor and master of arts degrees, in addition to professional management post-graduate certificates & diplomas.