Recipe
for :
 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
www.pernod-ricard.com
|
