Super french onion soup
To make a good beef stock, sauté two kilograms of beef bones in oil until browned in a very large saucepan. Add two each: chopped onions and carrots; plus herbs and seasonings. Cover with water. Simmer gently for four hours or until well reduced. Strain.
For the soup
|2 Tbsp||Olive oil|
|1 kg||Brown onion, thinly sliced|
|4||Garlic cloves, crushed|
|4 Tbsp||Plain flour|
|2 Ltr||Beef stock, boiling, use a good one|
For the topping
- Heat the oil and butter in a large saucepan, until the butter stops foaming. Add the onions. Cook on very low heat until transparent and soft, about 20 minutes. Stir occasionally. Do not brown. Add the brandy and flame. Add the garlic.
- Sprinkle in the flour, stir well, then add the stock, chardonnay and bouquet garni. Simmer for 30-40 minutes, until well flavoured. Season. Discard the bouquet garni.
- Meanwhile, toast the sliced French bread. Brush each side with the oil and crushed garlic combined. Sprinkle one side with the cheese.
- Pour the soup into a tureen and float the bread on top. Place under a hot grill, until the cheese is melted. Serve immediately.
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