Onion Soup
Category:	Soup recipes
Servings:	4 persons
Time:	10-15 minutes
Difficulty:

French onion soup is a classic French soup. It's lightly bound with a little flour.

For the soup:

• 4 large onions
• 1L of beef stock (use vegetable stock to make a vegetarian soup)
• 1 tbsp of flour
• butter

For the Croutons:

• 4 slices of bread
• 1 clove of garlic
• olive oil and butter

The soup:

1. Slice the onions into rings and sauté them gently in the butter (don't use olive oil for this). Don't rush this, let the onions brown very gently. If some brown bits appear on the bottom of your pan, don't worry, these are the sugars from the onions that have caramelised. They'll dissolve when you add the stock.
2. Add the flour and stir. The flour will seem to have disappeared, but has entered the butter. It will give the soup it's characteristic slight thickness.
3. Add a quarter of the stock and stir for a while. Add another quarter of the stock and keep stirring. Repeat for the remaining stock.

The croutons:

1. Crush and chop the garlic. Put the olive oil and butter into the pan and lightly sauté the garlic.
2. Increase the heat a little and fry the slices of bread until golden.

Serve the soup with the croutons floating in it.

• Described here is only one way to make the croutons.
• Onion soup is often eaten with grated cheese (Gruyère, classically). It can be sprinkled over oven-baked croutons or sprinkled over the soup when the croutons are already baked.