French Onion Soup

Nicolette van Niekerk
Although a winter, warm soup, I felt obliged to add it to our French Summer Wedding menu shoot we recently did. It felt right to have such a traditional French addition to our starters. It’s great as a winter meal due to the rich taste of onions, garlic and toasted bread. See the full article and post here.
French Onion Soup. Photo Yolande Marx.

French Onion Soup. Photo Yolande Marx.

French Onion Soup Serves: 6   Ingredients: 60g Butter 800g Onions, peeled and chopped 1 Garlic clove, chopped 50g Flour 2l Chicken Stock 200 ml White Wine 1 Bay Leave 2 Thyme sprigs 12 Slices Stale / toasted Baguette 250g Gruyere Cheese, finely grated Method: 1. Melt the butter in a large saucepan and add the onion. 2. Cook for 25min until caramelized. 3. Add the garlic and flour then stir occasionally to form the base of the sauce. 4. Gradually add the stock and wine and continue to stir while doing so. Bring to the boil. 5. Add some seasoning, the bay leave and thyme. Cook for another 25 minutes. Remove the bay leave and thyme. 6. Toast the baguette in the oven till golden brown. Grate gruyere cheese over the bread and add two slices per bowl.Submerge one under the soup until completely covered and serve a second on top.