French Onion Soup (v. 1)
Ingredients:
White onions - the more the merrier!
Sugar - brown is good, but refined works too
Beef broth - or dark chicken broth if you can't get beef
Croutons
Butter
Parmesian cheese - shredded
The method:
White onions - the more the merrier!
Sugar - brown is good, but refined works too
Beef broth - or dark chicken broth if you can't get beef
Croutons
Butter
Parmesian cheese - shredded
The method:
- Thinly slice the white onions. There really should be half as much onion by volume, as the total soup volume, to make a really decent soup.
- Caramelize the onions in a saucepan, adding 1 tablespoon of butter. To aid the caramelization, just a pinch of sugar can be added. It should take almost 20 minutes at least, until the onions look like a brown, sticky, soggy mess. Not very attractive, I know.
- Add beef broth into the pan of onions, bring to a boil and let simmer for 10 minutes or more.
- For added ooomph, serve up into oven-safe bowls, then liberally top with croutons and shredded parmesian cheese. Place in pre-heated oven (200C should work fine) for 10 minutes, and the cheese should melt beautifully to form a crunchy later on top of the bowl.
