French Onion Soup
Ingredients for 2
-
1/2 kg onions, white, red, shallots, any you like
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1 knob of butter or oil
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50-100 ml white wine as you like
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1/2 tbsp wheat flour
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550-600 ml vegetable stock (depends on the used wine amount)
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1 garlic clove
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1/2 - 1 tsp Bonnie Wholegrain Mustard
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Salt and pepper to taste
How-to
Peel the onions, halve them and cut in very fine strips. Melt the butter in a pot, add the onions and sweat them on low heat for about 1/2 hour. Stir regularly. Check that they don't get any colour. This slow cooking process tickles the natural sweetness onions have and makes the traditional flavour of the French onions soup.
After 30 minutes it should be a kind of sticky and cloudy onions jelly - if not they might need a bit more time.
Add the flour and give it a good stir. Deglaze the onions now first with the wine and increase the heat. Let the alcohol boil away, add stock, mustard and garlic (chopped, pressed, grated, sliced - how you prefer). Simmer gently for another 20 minutes.
Options, Variations
Try bay leaves in the stock or thyme, and the soup is also quite nice with a good glug of brandy instead of wine - let your creativity play.
Try bay leaves in the stock or thyme, and the soup is also quite nice with a good glug of brandy instead of wine - let your creativity play.
Serving
The French(wo)men put toasted baguette in the soup, topped with cheese and bake it as long as the cheese melts. You do need oven proofed dishes for that!!! Instead serve Ciabatta, brushed with some garlic oil and cheese on top, which was roasted in the oven for about 5 minutes at 240°C
Bon appetite … with Mustheb it tastes better
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