|French Onion Soup
An ancient soup with unclear origins, some say it comes from Lyon and others from Paris…wherever it comes from it certainly is delicious.
750g onions finely sliced
2 garlic cloves finely chopped
40g plain flour
2 litres chicken stock
250 mls white wine
1 bay leaf
2 sprigs thyme
12 slices baguette
100 g finely grated Gruyere cheese
Melt the butter in a large heavy based saucepan, add the onions and cook on a low heat stirringin occasionally for about 25 minutes or until they are golden brown and starting to caramelise.
Add the garlic and flour and stir constantly for 2 minutes. Gradually add the stock and the wine stirring constantly, bring to the boil. Add the bay leaf and thyme and season with salt and pepper. Cover and cookat a simmer for 25 minutes. Remove the bay and thyme and taste for seasoning.
Heat the grill and toast the baguette slices and divide them amongst bowls and sprinkle with cheese. Place under the grill until the cheese has started to melt and turn golden. Serve.
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