FRENCH ONION SOUP

The subtle smoky flavoured Soupe à l’Oignon is associated with the réveillon on Christmas Eve and is a traditional winter favourite, and is also a firm favourite in Monkvalley

French Onion Soup

50 g unsalted butter

750g  onions

2 tablespoon flour

3 garlic cloves, chopped

200ml white wine

sea salt and pepper, to taste

1 bay leaf

I spring thyme, or a small amount of dried thyme

parsley

1 baguette cut into 1 cm slices

100 Gruyére cheese finely grated

Melt the butter in a large saucepan, add the onions and stir. Cook over low heat for 50 minutes, stirring frequently. This allows the onions to get soft and caramelize.

Add the flour and garlic and stir. The flour will combine with the butter to create a roux. Slowly add the stock and wine, stirring as you do so. Add salt, pepper, bay leaf, and thyme, and stir. Cook for another 40 minutes over low heat, covered.

Toast the slices of baguette and top with the grated cheese. As an extra cheese bite toast until the cheese as melted.

Ladle into bowls and top with the cheesey toast.

Original recipe Joanne Harris and Fran Warde “The French Kitchen”