SLURP RECIPE
French Onion Soup
1hrs 10mins
easy
Servings: 2
Ingredients
- 40g butter
- 2 onions – sliced into rings approx 1mm thick
- 3 cloves of garlic crushed
- 100ml filtered water
- 2 tbsp plain flour (gluten free options work just as well)
- 100ml wine (white or red) - optional
- 2 tsp dried thyme (or 2 springs of fresh thyme leaves)
- 1/4 tsp sea salt
- 1 generous pinch of freshly ground black pepper
- 2 thick slices of bread (slightly stale works well)
- 50g gruyere cheese sliced (cheddar will work)
- 1 generous shaving of parmesan cheese
- 648g (2 pouches) Borough Broth Grass-Fed Organic Beef Bone Broth
Instructions
- Heat up the butter in a large heavy based pan on a low-medium heat. Once foaming, add the onions in a single layer.
- Keep the heat low as the onions start to slowly cook. You barely want the pan to make a noise and after 20 minutes the onions should still be slightly tender and turning translucent.
- Stir the onions and be patient. It might take a further 20 minutes before they start to colour. Stir them every 5 minutes then leave them to slowly caramelise. The key is to ensure they cook through and become soft and sweet without crisping up.
- After around 40-50 minutes, the pan should be almost dry and the onions should be a deep brown. Add the garlic and cook for a further 5 minutes, stirring.
- At this point turn up the heat to medium high and add the water. Reduce until the onions are wilted and cooked down into a soft sticky mess.
- At this point stir the flour into the onion mix to cook it off.
- Then add the wine - again you want a sizzle. Reduce the wine down until it’s almost completely evaporated, then add the thyme, broth and salt and pepper. The soup can simmer away for a further 20 minutes to allow the flavours to infuse.
- Meanwhile, slice the bread and toast it.
- When ready to serve, turn the grill to maximum. Prepare the crouton by layering the gruyere and parmesan on the toasted bread. Place under the grill, keeping a close eye on it to ensure it browns but doesn't burn.
- Serve the soup in two bowls, garnish with the cheesy croutons and enjoy.