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Saturday, September 20, 2008

French Onion Soup Recipe

This has always been a favourite of mine and I am sure that everyone has their own variation of it. My girlfriend Judy gave this recipe to me many years ago and the only difference with her recipe was she adds brandy to her soup. I have to admit to loving it made this way.
The secret to really good onion soup, is to cook it really slowly so the true flavour of the onions come through. If you own a slow cooker, that is probably the best way to make this delicious soup.


1 kilo brown onions - sliced
3 tablespoons butter
2 cups beef stock
2 cups water
3 - 4 sprigs parsley
black pepper and sea salt to taste
1 tablespoon worchestershire sauce
1 teaspoon sugar
1/4 cup brandy (optional)
125g gruyere cheese - grated
1 large french loaf or several baguettes


Melt butter in a large pan and add onions. Turn heat up and cook for approx 5 minutes, stirring constantly so they don't stick or burn.
Reduce heat and add the sugar and continue to cook, stirring occasionally, for another 25 - 30 minutes or until the onions are a golden brown and have caramalised.
Transfer to a crock pot if you have one. Add the stock, water, worchestershire sauce, brandy and the parsley that has been tied together with string. Add some salt and black ground pepper to this and set on a slow heat and cook for about 2 - 3 hours. The longer and slower that you cook this will determine the best flavour.
When cooked to your liking, preheat your grill and toast sliced bread for about 1 1/2 minutes on each side or until lightly toasted.
Sprinkle the cheese on one side of toasted bread and return to grill to brown it. When it is golden brown and beginning to bubble, remove from grill.
Place 1 or 2 slices in each soup bowl and pour your soup over it.
The cheese will melt and the bread will rise to the top of the soup.
If you prefer you can ladle the soup in first and then add the cheese toasted bread on top. I prefer mine to have the soup poured over the bread but it tastes great either way.
If you don't have a slow cooker, you could use a pressure cooker or else just cooked on top of the stove in a stockpot for at least 1 hour if you are in a hurry.