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French onion soup is a classic French soup. It's lightly bound with a little flour.
- Slice the onions into rings and sauté them gently in the butter (don't use olive oil for this). Don't rush this, let the onions brown very gently.
- Add the flour and stir. The flour will seem to have disappeared, but has been absorbed into the butter. This will give the soup its characteristic slight thickness.
- Add a quarter of the stock and stir for a while. Add another quarter of the stock and keep stirring. Repeat for the remaining stock.
The soup is best served with croutons floating in it.
Notes, tips, and variationsEdit
- Onion soup is often eaten with grated cheese (Gruyère, classically). It can be sprinkled over oven-baked croutons or sprinkled over the soup when the croutons are already baked.
- You may find it useful to substitute a wok for a frying pan, as the higher sides make it easier to avoid spilling the soup after adding the stock.