French Onion Soup


 
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French Onion soup
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Soup
Cuisine: French
Servings: 8
Author: Jayne
Ingredients
  • 7 – 8 Medium sized onions sliced thinly
  • 6 tbsp butter
  • 2 tbsp olive oil
  • 3 tbsp flour
  • 2 qts hot chicken stock
  • salt and pepper to taste
  • 2 cups Béchamel :
  • 2 cups milk
  • 1 tsp salt
  • 1 sprig each thyme savory, and marjoram tied together
  • 1 pinch of white pepper cayenne and nutmeg
  • ¼ cup butter
  • ¼ cup of flour
  • ½ cup crème fraiche optional
  • 1 sour dough baguette sliced
  • 1 ½ cups Parmesan or Gruyere
  • ¼ cup dry sherry (optional)
Instructions
  1. Sauté the baguette slices in melted butter until golden brown on both sides and set aside.
  2. Make the Béchamel: Bring 2 cups of milk to the boil; remove from the heat immediately. Melt 1/2 cup butter and stir in 1/2 cup flour to form a smooth paste. Whisk over moderate heat until bubbles begin to form. Reduce heat slightly and slowly pour the milk into the roux (flour mixture). Stir constantly until the sauce is thickened and smooth. Stir in the creme fraiche. Set aside.
  3. Sauté the onions in the butter and oil until they begin to turn a golden brown. Sift the flour over the onions evenly and combine completely. Continue to stir until the onions have turned a deep golden brown. Stir in the hot chicken stock. Season with salt and pepper to taste. (Add sherry if you are using it.)

  4. Ladle the soup into 8 individual serving bowls. Top each with two baguette toasts. Ladle 4 Tablespoons of Béchamel onto the toasts and top with 1/4 cup grated parmesan. Broil for 90 seconds, serve.

Recipe Notes

Note: This soup can also be made with beef or vegetable stock.