French Onion Soup

Perfect comfort food for a winter’s evening. Even better if cooked with love, using only organic ingredients, combined with a glass of full-bodied red wine from our neighbouring Chateau de la Jaubertie or your own favourite and relished mindfully in front of the fire.  Heaven in a bowl!!

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Serves 6

75g butter

750g finely sliced onions

2 crushed, peeled and chopped gloves of garlic

25g flour

1.5 litres of vegetable stock

200 ml white wine

1 bay leaf

a sprig of thyme

pinch of sea salt

freshly ground pepper

some thin baguette slices

100g grated Gruyere cheese

Melt butter in a saucepan over a medium heat then add the onions and reducing the heat.  Stir regularly for 50 minute and make sure they don’t stick to the pan or start burning.  Slow and gentle here.  Add a little more butter as necessary until they become soft and golden or caramelised.

Next add the garlic and flour and stir it well to make sure the flour coats everything.  Then slowly add the white wine stirring all the time to make sure it thickens gently and isn’t lumpy.  Add the thyme leaves, bay leaf and season with salt and pepper before covering the pan and simmering over a low heat for 40 minutes.

Toast the baguette slices then cover in Gruyere before melting under the grill then pop them on top of a steaming bowl of soup.

A bientôt,

Jx

fire

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