French onion soup with cheesy croutons
This French onion soup with cheesy croutons is one of my favourite soups, especially in the winter.
- 1 tbsp of oilive oil
- 20g of butter for frying
- 4-5 large onions, cut into rings
- 4 large cloves of crushed garlic
- 1 tsp of brown sugar
- 1 pinch of salt
- 2 tbsp of flour
- 125 ml French brandy or white vermouth
- 3 pints of vegetable stock
- Pepper for seasoning
For the croutons
- French stick cut into 4 inch slices
- Mature cheddar, grated
- In a large saucepan, heat the olive oil and melt the butter on a medium heat and then add the onions. Incorporate the ingredients well, lower the heat, cover the pan and cook for around 15 minutes.
- After 15 minutes add the crushed garlic and the sugar, and then increase the heat to medium – stirring occasionally for the next 35 minutes – until the onions have gone brown.
- After 30 minutes, add the flour until it’s well incorporated and then add the brandy/vermouth – stir for around two to three minutes. Gradually add the stock to the mixture and increase the heat until the mixture is boiling.
- A light brown froth should appear and you need to skim this off with a spoon and discard. Lower the heat, cover and simmer for another 40 minutes or so.
- Toward the end of cooking the soup, cut the French stick, grate some cheese. Toast the bread on one side and then melt the cheese on the other.
- Season the soup with salt and pepper and if you like your soup with a bit more bite, add a splash of brandy. The onions should be nice and soft and melt in your mouth at this point.
- Pour into a bowl, and place the toasted cheesy croutons on top.