French Onion Soup

Name: French Onion Soup
Cuisine: France
Ingredients: 1 glass of red wine; 1 egg yolk; 4 tbsp brandy; butter; 350 g/ 12 oz of Gruyère cheese; 12–16 thin slices of baguette; salt and pepper; salt and pepper; 675 g/ 1½ lb onions, thinly sliced; 60 g/ 2 oz unsalted butter or goose fat; 60 g/ 2 oz unsalted butter or goose fat; 1.25 litres/ 2¼ pints well-flavoured beef stock; 60 g/ 2 oz flour

Preparation info

Serves
4
Hungry People

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

The most important element in this soup is caramelizing the onions properly, to give depth of flavour and a good colour. Make this Lyonnaise soup only when you have a good beef stock, the other essential ingredient. Stock cubes just don’t give the same full-bodied taste.

Ingredients

675 g/ 1½ lb onions, thinly sliced
60 g/ 2

Europe
France
Soup

Method

Preheat the oven to 220°C/425°F/gas 7.

Fry the onions gently in the butter or goose fat for 20 minutes, stirring frequently, until well browned.

Sprinkle over the flour and stir in. Cook