French onion soup

This is another classic French dish that we loved since the first time we were served by a gorgeous Frenchman with a penchant for adding extra cheese with everything. Traditionally one must use brown onions while making this as they caramelize easily & that is what gives the soup its texture. However we’ve found that regular onions work just as well if browned enough!. This is quite a rich soup and is ideal if served as a meal with toasted bread or sandwiches on the side. If serving as a starter, offer just a small quantity or make the main course a light one. So enough said…let’s get cracking…

Ingredients:

• 8 regular or brown onions, sliced
• 30g butter
• 1 tablespoon olive oil
• 1 tablespoon thyme leaves
• 2 tablespoons plain (all-purpose) flour
• 2 tablespoons brandy
• 2 tablespoons Dijon mustard
• 2 liters’ beef stock
• 2 cups (500ml) water
• cheese sandwiches or parmesan toasts, to serve

Method:-

Place the onions, butter, oil and thyme in a large saucepan over medium heat, cover and cook for 35 minutes, stirring occasionally, until soft and golden. Add the flour and cook, stirring, for 3 minutes. Add the brandy and cook, stirring, for 1 minute. Add the mustard, stock and water and allow to simmer for 15 minutes. Ladle the soup into bowls and serve with toasted cheese sandwiches or parmesan toasts. 

Mommy’s Tip : The secret to making this soup is to brown the onions very well, until they are a deep golden color, a lovely soft texture, and really sweet and flavorsome..