FRENCH ONION SOUP (Soups)

Member Name: amylouspurr

Product:	Soups
Date:	15/12/05 (848 review reads)
Rating:

Advantages: Delicious and good for fighting colds and flu

Disadvantages: Takes ages to prepare

FRENCH ONION SOUP

I first tasted french onion soup in a fancy resturaunt on a cruise ship and once home found myself craving the lovely rich taste and yummy diferent textures. I tried a few tinned versions which suprise suprise tasted nothing like it should do. The problem with the tinned kind is that they are too thick, they must have to be for preserving purposes but this is no good when french onion soup is supposed to be a much more watery texture. So i set out to find a recipe, thinking that it might be quite hard and possibly expensive to make as the taste is so original and specific. Though to my suprise the soup is really easy to make. The only set back is it takes a long time to make. I have now finely tuned the recipe and am proud to say my version tastes as good as any i have tasted in many resturaunts! The soup is really filling so sometimes i just have a large bowl of it for dinner and nothing else or a small bowl would make a good snack, starter or light lunch. This is one of my favourite recipes which is great through the winter as both onion and garlic are good imune system boosters and fight colds brilliantly. Aad it'll warm you up a treat!!

SERVES: 3

COST: £3

COOKING TIME: 2 Hours

KEEPS: 2 days in the fridge



INGREDIENTS:

2 large onions

2 or 3 cloves of garlic

2 pints boiling water

2 good quality organic beef stock cubes (not oxo cubes, theyre not high quality enough for this recipe)

2 ounces butter

1 tablespoon granulated sugar

1/3 of a bottle wine (red or white, cheap wine is fine, i use a £4 bottle usually and drink the rest with the meal - perfect!!)

3 slices of brown bread

Mature cheddar cheese (however much you like)

Olive Oil

Salt and Pepper



METHOD:

Chop the onions into various size peices (some rings and some chunks)also chop the garlic into small pieces.

Melt the butter in a large frying pan with the olive oil then fry the onions on a medium/high heat with half of the garlic for about 6 mins or until they have turned clear.

Add the sugar and stir in well. Turn down the heat as low as it will go and leave for half an hour so that the onions caramalise.

Transfer the onions to a large high sided pan.

Make up the stock with the cubes and the 2 pints of boiling water and transfer to the pan with the onions.

Add the wine and the rest of the garlic then salt and pepper well.

Bring to the boil stiring then turn the heat down as low as it will go and cook uncovered for 1 hour, stiring occasionaly.

After 1 hour split the soup into three bowls. toast the bread in the toaster then place a slice on top of the soup in each bowl.

Grate the cheese over the top of the bread then place under the grill for 5 mins or until the cheese has melted and started to brown.

Serve on it own.



Enjoy!!!!

Summary: delicious soup to rival any resturaunt s version................ Honestly!!