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French Onion Soup

French Onion Soup This is a really nice simple soup to make because it requires such little ingredients.

You should, however try to obtain a nice flavoursome beef stock as this really enhances the flavour of the soup.

Again this soup is particularly tasty if made the day before and just reheated slowly.

A thicker version of this soup makes a nice sauce to accompany a perfect steak.

- 4 large onions - thinly sliced
- 4oz/110g butter
- 2- 3 sprigs of fresh thyme
- 3 cloves of garlic
- 1 dessertspoon of brown
- 2oz/50g plain flour
- 1 ¾ pints / 1 litre good quality
beef stock (heated)
- ½ glass red wine

Cheesy Croutons:
- 1 French stick
- 2oz/50g grated parmesan /
gruyere cheese

In a large pot melt the butter and carefully add in the onions, garlic and thyme sprigs and sweat off over a medium heat for about 10 minutes or until they have partially softened and turned brown and caramelised.
Add in the brown sugar at this stage and allow it to melt completely and infuse with the onions.
Next add in the plain flour in one piece and use it to both coat the onions and dry up any liquids in the pan.
Pour in the red wine which will immediately begin to thicken as it reacts with the flour.
Gradually add the beef stock to the onion mixture.
Stir slowly and then simmer for about 45 minutes or until the onions are soft and the soup is highly flavoured.
Meanwhile cut the French stick into slices about ½ inch thick and sprinkle with grated cheese.
Grill or bake in the oven until the cheese is melted and the bread is crispy.
Serve on top of the fragrant soup.
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