French Onion Soup
We used to make our daily soups from scratch when we had Cafe' Dania. This French Onion Soup recipe was our most popular non-creamy soup. The taste though is certainly not simple. It's rich with flavour, packed with coarsely sliced stewed onions & topped with grilled cheese on French Loaf - totally wholesome!
- 2 tbsp butter
- 1 tbsp olive oil
- 5 large yellow onions, coarsely sliced
- 1 pinch of thyme
- 1 bay leaf or 1/2 tsp of ground bay leaf
- 4 cups homemade beef stock or 4 cups of water with 1 cube of beef bullion
- 1 1/2 tbsp flour
- 2 sticks of celery, chopped
- 1 tsp Worchestershire (Lea & Perrins) Sauce
- 1 tsp salt
- 1 tsp black ground pepper
Melted Cheese on French Loaf to top the Soup
- 12 slices day-old French Loaf sliced slightly slanted in 1-inch thickness
- 1 clove of garlic, pound
- 1 tbsp French mustard
- 1/4 cup Gruyere cheese (tasty cheddar cheese will work just as well)
- Heat the oil & butter in a large pot.
- Add the onions. Cook over medium heat for 10 minutes.
- When the onions begin to soften, add the thyme & bay. Stir.
- Reduce the heat & cook covered for another 20 minutes until very soft & golden.
- Add the celery.
- Stir the flour into the onions. Stir & gradually pour in the stock or water & bullion.
- Bring to the boil & let the soup simmer for another 15 minutes.
- Add salt, pepper & the Worcestershire sauce.
- Pour soup into bowls & place the melted cheese on french loaf on top of the soup.
Melted Cheese on French Loaf Method
- Preheat the grill to the hottest setting.
- Lightly spread very little garlic on the bread.
- Spread a very light layer of French Mustard.
- Top with a heap of grated cheese.
- Place under the grill.
- When the cheese melts & edges of bread begins to browns, place it into the centre of the soup bowl.