from our notebook · Light meals
Onion Soup
A traditional recipe to keep you warm during this cold winter months. This dish can easily be served as a starter or be eaten on its own as a light meal.
Jump to the methodAdded August 2011
You'll need
- 50g of butter
- 750g of onions (Mix Red and White Onions)
- 2 garlic cloves
- 40g plain flour
- 1 litre of Beef or Chicken stock
- 30ml of Brandy
- 250ml of White Wine
- 1 bay leaf
- 2 sprigs of thyme
- 4 slices of bread
- 100g finely grated Gruyere
- Salt and Pepper to taste
Method
Chop the onions and finely slice the garlic.
Melt the butter in a heavy- based saucepan and add the onions. Cook over low heat, stirring occasionally, for 25 minutes, or until the onions are deep golden brown and beginning to caramelize. This step is important as the caramelized onions will give the colour to the soup.
Cooked Onions 
Add the garlic and flour to the pan and stir continuously for 2 minutes. Add the brandy and the wine. Cook for another 2 minutes. Gradually blend the stock, stirring continuously and bring to the boil. Add the bay leaf, sprigs of thyme and season with the salt and pepper.
Cover the pan and simmer for 25 minutes. Remove the bay leaf and check the seasoning.
Preheat the grill and toast the bread slices.
Divide the soup among the 4 soup bowls. Add the slice of bread and sprinkle with grated gruyere cheese. Grill until the cheese melt and turns light golden brown. Serve immediately.
