Tuesday, April 3, 2012
11/12lb onions, sliced
3 garlic cloves, crushed
1 tbsp plain flour
7 oz dry white wine
1 3/4 pints hot vegetable stock
salt and ground black pepper
1 small baguette, cut into slices (1/2 in) thick
2 oz Gruyere or Cheddar, grated, to serve
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.
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)
Preheat the grill. Lightly toast the slices of baguette on both sides. Reheat the soup and adjust the seasoning. Discard the bouquet garni.
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 -
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.