French Onion Soup

French Onion Soup

Just another very good reason why I just love the French Cooking! This French onion soup recipe I have tried out the first time while working at Augusta Kleinbosch Guest Farm. I was a bit out of ideas and then I found this one to use as a lovely soup starter for a couple booking a guest room during the cold winter months. We has a lovely fireplace in the cosy restaurant and I served my lovely chicken curry as the main course. French onion soup is not difficult at all to make- in fact, one always have onions in your pantry. Why not buy a bigger bag and save some to make this soup? The white wine and thyme herb are both very lovely components of this lovely hit of a soup. I used chicken stock for this recipe - so mine came out quite light, but I assume using a beef or darker type of stock would give it that lovely dark-ish brown colour. I would strongly recommend to garnish this lovely French onion soup with a slice of toasted baguette with grated Kleinrivier Gruyere cheese on top. At my first job at Bluegum Country Estate near Stanford, we made these wonderful individual cheese platters on those wooden boards with the glass dome lid. We used a selection of Klein river cheeses, the neighbour farm next door. I remember the cheeses used to be so beautifully packed and lovely to work with. Unfortunately we had a no-eat policy in the kitchen and couldn't dare to eat anything as the managers from that time were extremely strict. But I do remember tasting it when I bought it for myself. And I can highly recommend also the mature cheddar cheese. Oh yummy!

Serves: 6 Prep time: 20 Minutes Cook time: 45 Minutes Ready in: 65 Minutes

Nutrition: Calories 466 Carbs: 28g Protein: 20g Fat: 31g

3 Tablespoons olive oil
675 g onions, peeled and sliced in halve rings
4 garlic cloves, crushed and finely chopped
1 teaspoon sugar
2 teaspoon fresh thyme, chopped and extra for garnish
2 Tablespoons plain flour
½ cup dry white wine
2 litre vegetable stock
6 slices French baguette
300 g Grugère cheese, grated
Heat the oil in a large, heavy-based saucepan over medium heat.
Add the onions and cook, stirring occasionally, for 10 minutes or just beginning to brown.
Stir in the chopped garlic, sugar and chopped thyme.
Reduce the hear and cook, stirring occasionally for 30 minutes or the onions are golden brown.
Sprinkle the flour and cook, stirring occasionally, for 1-2 minutes.
Add the wine and gradually stir in the stock.
Bring to a boil and skimming off foam that might rise to the surface.
Reduce heat and simmer for 45 minutes.
While the soup is cooking, slice the Baguette in even slices, and toast on both sides either on the stove top or the grill.
Add the Gruyere cheese and let it melt.
Ladle the soup in the serving bowls of choice and add a piece of Baguette in each bowl.
Garnish with thyme sprig and serve.
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