Frencrothh Onion soup has simple ingredients but requires a lonf time and lots of patience to cook. I’m not a fan of slow cooking, simply because I don’t have a lot of time, but I like french onion soup, so I found sort of a compromise and tried a relatively simple way of making this dish.
Ingredients for 2 portions:
4 medium onions or 3 large onions
Soup broth. they say the best is a rich good quality beef stock. I used my own homemade veggie broth.
10 cloves garlic
1 teaspoon flour
few slices of bread to toast
one or two spoons of brandy
slice the onions as thin and possible. Place them in a good quality pan with a few spoons of olive oil and turn on the heat. Cook them for about 10 min, stirring from time to time, till they are soft and golden brown. Lower the heat, add one spoon of butter and some black pepper. Cook them on the lowest heat possible for about 10 minutes, keeping an eye on it and stirring from time to time. After 15 min add one teaspoon of brown sugar to help the onion caramelize. Stir, and continue cooking on low heat for 10 more minutes. Your aim is to get caramelized onions, a rich caramel brown color, not to burn them, you don’t want dark onions, and you want them all even, not some of them darker than others (which means they are not caramelized but burned). By now the onions should have shrunk a lot.
Add the chopped garlic, a pinch of salt, parsley, and the broth and some brandy. Continue cooking for about 15 more minutes.In a bowl or cup dissolve 1 teaspoon of flour in water. Remove the soup from the fire and pour in the flour mixture, stir and place back on fire. Keep stirring till you see it thickening slightly. Boil 5-10 more minutes. In the meantime toast some bread, break it into smaller pieces, place it in the bowls in which you’ll be serving the soup.
Pour soup over the bread and sprinkle shredded cheese over it.