Got A New One - French Onion Soup

Hadley
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I made it twice in the last month and learned a few things. I think veal stock is traditional but I have no idea where you'd get veal bones unless you buy from a farm or a butcher.

Virtually all French Onion Soup recipes call for Thyme and Bay Leaf as the main herbs, done as a bouquet garni: Tied up, thrown in, then pulled out before serving.

Before you get started, I will say that the key is to slowly cook the onions. It took about 45 minutes. Here's how I did it:

  1. Melt some butter in a little olive oil on a lowish heat.
  2. Slice up some onions.
    1. I used about seven medium ones.

  • Put the onions in the pan, add a shake of dried sage.
    1. Cover and fry gently until soft (about 10 minutes). Stir regularly - you don't want them to colour.
  • Chop up some garlic.
    1. I settled on three cloves because I love garlic. Add this to the pot.
  • Add a heaped tablespoon of sugar (I used dark muscovado sugar).
    1. Turn up the heat a little, stir, allow the onions to slowly turn golden and caramelise. Another 10 minutes or so. Don't allow them to catch.
  • Stir in a shake of flour.
    1. This will help thicken the soup.
  • Slowly add some beef stock.
    1. I used about three cups. Add a little, stir, repeat.
  • Add a splash of balsamic vinegar.
    1. This helps to enrich the soup.
  • Season with salt and pepper.
    1. Cover and simmer for about 20 minutes.
  • With a few minutes to go, chop up some French bread.
    1. Toast it. Then sprinkle some cheese on top and put it in the oven to melt.
  • Serve the soop in bowls, finish off with a little freshly chopped parsley.