French Onion Soup
French onion soup is a simple soup of slowly cooked onions in stock, finished with a bread and cheese crust. The onions are only taken to light gold, and a spoonful of flour stirred into the butter gives the broth a gentle body. Port goes in at the end, and Gruyère melts under the broiler. The source notes the Auvergne version, eaten by shepherds, which uses lard and Saint-Nectaire.
Instructions
Melt the butter in a large saucepan. Add the onions and cook them over moderate heat until they are light gold and transparent, without letting them darken into a deep caramel.
Stir the flour into the onions and keep stirring gently for 3 to 4 minutes. The flour will seem to vanish into the butter, and it gives the soup its slight body. Scrape up any dark brown film stuck to the bottom of the pan, since it adds flavour.
Pour in two thirds of the stock and mix well. Add the bouquet garni and bring to a boil, stirring regularly.
Season with salt, pepper and a little nutmeg to taste. Add the rest of the stock and simmer gently for 10 to 15 minutes.
If your bread is fresh, toast it over low heat while the soup simmers.
Take the soup off the heat and remove the bouquet garni. Stir in the port. Leave the port out if you used white wine or beer instead.
Ladle the soup into 6 oven-safe ceramic or glass bowls. Press a slice of bread onto the top of each one and sprinkle generously with the grated Gruyère.
Broil on low for 10 minutes, until the cheese is melted and browned. Serve piping hot.
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