Friday, June 18, 2010

David’s French Onion Soup

You will need:

90g butter
4 large onions, peeled and thinly sliced
1 clove garlic, crushed
1 tablespoon flour
1 teaspoon sugar
2 x 470g cans beef consommé
3 cups water
Salt, pepper
⅓ cup dry red wine
1 tablespoon dry sherry
1 clove garlic, extra
1 stick French bread
250g Swiss cheese
60g parmesan cheese, grated

Heat butter in large pan, add onions and garlic and sauté gently until onions are golden brown.
Add flour and stir until combined

Add sugar, undiluted soup, water, salt, pepper, and red wine.
Stir until combined.

Bring to boil and then reduce to a simmer, covered, for about 45 minutes, stirring occasionally.
Add sherry and simmer for another 5 minutes.

Cut bread into cm (½ inch) thick slices. You will need 12 slices of bread.
Melt extra butter in pan, add crushed garlic, stir until combined.
Brush bread slices on both sides with butter mixture.
Place bread slices under hot griller until golden brown on one side.
Do not brown other side of bread.

Pour soup into large flame proof bowl, place bread (toasted side up) onto soup.
Sprinkle with combined cheeses.
Place hot soup bowl under griller to melt the cheese.

If you don’t have a griller big enough to accommodate the bowl, melt the cheese on toast under griller and then place in bowls. Pou on hot soup after.

Serves 6 hungry family members

The Story Behind the Recipe

This soup recipe was one of the Crown Prince’s first attempts at feeding the family. It was pre-1992, so he must have been 8 or 9 years old, at the time. It was an instant hit with the family!

Recipe souce: Women’s Weekly's Cooking Class Cookbook



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