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Ingredient
French Onion Soup
Introduce
Chef :
Hiroko ListonFrench Onion Soup
Everyone loves to eat it, but backs away from cooking it. I know why. Because it takes a LONG time to caramelise the onion and you cannot leave it cook itself. You have to stay there, stirring the onion, for up to 1 hour. No way I can do that… I don’t have that patience… but I want to cook this soup. Then my challenge began.
Ingredient
Food ration :
4 servings
4 cups
Chicken/Beef/Vegetable Stock
1/2 cup
White Wine *optional
8 slices
Baguette (French Stick)
Cooking instructions
* Step 1
Place Onion and Butter in a large heat-proof bowl and cover with a large plate. Heat for 3 minutes, mix, and heat 2 more minutes. Mix and heat extra 2 more minutes.
* Step 2
Carefully transfer the onion to a large sauce pan or a pot, cook over medium heat, stirring occasionally, turn down the heat if needed, until caramelised and browned.
* Step 3
Add Stock and Wine (*optional), and bring to the boil. Simmer, uncovered, for 5 to 10 minutes. Season with Salt and Pepper.
* Step 4
Preheat the over to 200C or the grill on medium-high. Divide the soup to oven-safe serving bowls and place 2 slices of bread in each bowl. Sprinkle the cheese evenly over the bread.
* Step 5
Place the bowls on the baking tray, cook in the oven or under the grill until the cheese is melted and golden.
* Step 6
Remove carefully from the oven or the grill, and let cool for a few minutes otherwise you will burn your tongue! Serve on heatproof small plate.
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