Cut French stick into pieces approximately five centimetres long, or 1½ times the depth of your serving bowl. Trim the crusts off to form a cube of bread. Very lightly toast on both sides under a griller, then top with cheese and put back under the griller just to melt. Take care not to burn the bread.
Before serving, place one crouton in the middle of each bowl and ladle in the soup to half way up the side of the crouton. Garnish with half a dozen full coriander leaves and serve immediately.
Serves six or more.
Heat butter in large pan, add onion and cook very slowly over a low heat for about 20 minutes, or until very tender and a deep golden brown. It is very important not to burn onions at this stage.
Add sugar and flour and cook, stirring for about 1-2 minutes. Remove from heat, and stir in the stock gradually while continually stirring. Return to the heat and stir until the soup boils and thickens. Reduce the heat and simmer, partially covered over low heat for one hour. Season to taste. You can regulate thickness with a touch of water if needed.
5 brown onions sliced into rings
1 tsp sugar
¼ cup plain flour
6 cups (1½ litres) beef stock
1 stick of french bread for croutons
½ cup grated gruyere cheese
chopped coriander to serve
French Onion Soup
“CLASSIC FRENCH SOUP WITH A BEAUTIFUL TASTE”
So easy - hardest thing is slicing the onions
ANOTHER SERVING SUGGESTION IS TO ROAST ONE LARGE BROWN ONION PER PERSON/BOWL, AND PLACE THESE IN THE CENTRE OF THE SERVING BOWLS, THEN LADLE THE SOUP AROUND THEM. YOU WILL NEED TO MAKE SURE THAT THE ONION IS LARGE ENOUGH TO BE WELL ABOVE THE LEVEL OF THE SOUP.
LIGHTLY SPRINKLE GRUYERE CHEESE OVER THE BOWL JUST BEFORE SERVING.