In line with the recent theme of all things a la Francaise, I recently made French onion soup, or as they say in France, onion soup.
It’s really simple.
Saute a pile of onions in butter for about 20 mins until caramelised. Then mix in a tablespoon of flour.
In another pan heat some beef stock and pour in a glass of dry white wine. Add a bay leaf and a pinch of thyme. Add water as you wish.
Slowly add the stock mix to the onions, stirring continually. Simmer for 20 minutes, et voila.
For the croutons, slice and grill some French baguette, adding grated Gruyere cheese (which is Swiss) to the second side. Then it’s dinnertime. Bon appetit.
Hint: to get the really dark colour, use a non-stick pan and scrape in the onion residue.
See also Haut cuisine et haut drama.