Farmhouse Onion Soup
X6 Large Onions
X4 Tablespoons Olive Oil
X1 500ml can of ‘Potts’ beef stock or any good quality beef stock
Salt and Pepper
X2 Cloves Garlic Minced
X1 Teaspoon Dried Thyme
X1 Tablespoon Plain Flour
X4 Slices of Baguette or Whatever Bread You Have Available!!
Cheddar For Melting
1, Thinly slice your onions then add them to a large pan with the olive oil and garlic.
2, Cook slowly and stirring often until the onions have softened.
3, Turn up the heat a little and caramelise the onions, stirring to avoid sticking. Continue to cook until the onions are dark brown.
4, Turn down the heat, sprinkle in the flour, mix well and add the stock and thyme.
5, Stir then simmer for 30 mins until the soup is thick and glossy.
6, Meanwhile make your cheese toasts by grilling your bread slices on one side. Then turn over, butter then add the grated cheese. Grill until golden and bubbling.
7, Ladle your soup into your favourite bowls and top with cheese toasts.
The trick to good onion soup is;
Number 1 – Patience!!
Allow the onions to get really nice and dark brown when caramelising, don’t rush the process.
Number 2 – Good Beef Stock!!
The soup will simply only be as good as the stock you are using.