Traditional French onion soup
French onion soup is one of the most popular onion dishes in the world. However, the soup originated in Lyon and should be correctly known as Soupe L'oignon la Lyonnaise as it is in France. The cheap, everyday ingredients which make up this delicious dish were probably first combined by the canuts - the poor labourers of Lyon's famous 19th-century silk industry - as a tummy-filling warmer to keep them going through the long nights.
|2 Tbsp||Olive oil|
|1||Bouquet garni, tie sprigs of thyme, rosemary, sage, parsley and a bay leaf together with string.|
|2 cloves||Garlic, crushed|
|1 kg||Onion, thinly sliced|
|2 Ltr||Beef stock, heated|
|1½ cups||Dry white wine|
- Heat the oil and butter in a large saucepan, until the butter stops foaming. Add the onions and cook over low heat until transparent and soft, about 20-30 minutes, stirring from time to time. Do not brown.
- Add the garlic. Sprinkle in the flour, stir well, then add the heated stock, wine and bouquet garni. Simmer for 30-40 minutes, until well flavoured. Season and add the port. Remove the bouquet garni.
- Meanwhile, toast the slices of French bread. Combine the garlic and olive oil. Brush each side of the bread with the garlic oil.
- Combine the cheeses and sprinkle on the bread. Pour the soup into bowls or a tureen and float the bread on top. Place under a hot grill, until melted. Serve immediately