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Recipe for :

French Onion Soup

This recipe for French Onion Soup comes from Garry Berryman who works as a Senior National Account Manager for Pernod Ricard in the UK.

"The recipe comes from much research and trial and error and due to a large bag of onions being one of the few things left in the house to eat! Perfect winter Warmer soup."

Ingredients for French Onion Soup

2 tablespoons unsalted butter
3 large onion, finely sliced
1/2 glass white wine
3/4 pint of hot Chicken stock (2 OXO)
1/4 pint Beef stock (1 OXO)
Garlic to taste
Tablespoon of Sugar
35ml Martell Cognac
Salt and freshly ground black pepper

For the topping:
Sliced French Stick Bread (4 slices)
1 tsp olive oil
50g / 2oz gruyere cheese or cheddar cheese, grated
Salt and freshly ground black pepper

How to make French Onion Soup

  • To make the soup, melt the butter in a medium saucepan over a low heat.
  • Add the sliced onion, cover and gently cook until softened. Adding the Sugar half way through to caramelise.
  • Increase the heat, add the wine and stock and garlic and simmer until reduced by a third (20 -30 minutes).
  • Add the cognac after 20 minutes.
  • Cut and lightly toast the bread.
  • Drizzle the bread with the olive oil and season, to taste, with salt and freshly ground black pepper, add the cheese and grill until brown.
  • To serve pour the soup into a large brown bowl and place 2 pieces of toasted cheese bread on top.

Serves 2

Garry Berryman