Nici Wickes: Keep warm with French onion soup
Saturday Morning with Jack Tame · Newstalk ZB
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Show Notes
It’s soup season and this has got to be one of my absolute favourites because it’s rich with flavour but so cheap to make!
Serves 1-2
Ingredients:
1 tablespoon each butter and oil
2 onions, sliced thinly (see note)
1 scant tablespoon plain flour
3 cups beef, chicken or vege stock (or water)
Splash of white or red wine (optional)
1 bay leaf
½ tsp sea salt
½ tsp brown sugar
Decent grind black pepper
1-2 thick slices of bread
¼ cup grated cheese – gruyere is traditional but you can use any
Method:
- In a heavy pot cook the sliced onions on a medium heat in the butter and oil. Do this with the lid on to let them sweat down. After 5-7 minutes given them a stir (lower the heat if they are getting too brown) and keep covered and cooking for 10 more minutes. Stir the flour through the onions, add a splash of the stock and cook for 1 minutes until the flour has thickened then add the remaining ingredients. Simmer, lid on, for 20-30 minutes. Taste and adjust seasoning.
- To serve: Grill bread on both sides, top it with cheese and grill until cheese is melted then place on top of soup in a bowl. Enjoy!
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