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French Onion Soup
- Serves
4
Hungry People - Difficulty
Medium
By Alastair Little and Richard Whittington
Published 1998
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 60 g 2
Method
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.
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