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Saturday, June 11, 2016

Onion Soup

How to Make Onion Soup Recipe - preparation 10 minutes cooking time 55 minutes calories 300 kcals

Serves 2

spray oil
2 large onions, thinly sliced
2 bay leaves
2 tsp plain (all-purpose) flour
500ml/17fl oz/2¼ cups hot vegetable stock
75ml/2½fl oz/5 tbsp dry white wine
salt and ground black pepper

For the cheese croûtes:
2 x 25g/1oz slices baguette
1 tsp Dijon mustard
2 tbsp grated reduced-fat Cheddar cheese

1 Lightly spray a large heavy-based pan with oil and place over a medium heat. Add the onions and bay leaves to the hot pan and cook very slowly for 15–20 minutes until the onions are really tender and starting to caramelize.

2 Stir in the flour and cook for 1 minute, then add the hot stock and wine. Increase the heat and bring to the boil. Season to taste with salt and pepper. Reduce the heat to a bare simmer and cook gently for 30 minutes.

3 Just before serving, preheat the grill (broiler). Toast the bread on one side only. Spread the untoasted sides with mustard and then sprinkle with grated Cheddar.

4 Divide the hot soup between two heatproof shallow bowls and float the croûtes, cheese-side up, on top. Pop the bowls under the grill for 2–3 minutes until the cheese melts. Serve immediately.

Onion Soup Recipe
Onion Soup
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