Page 16 - PowerPoint Presentation
P. 16
French onion soup
Ingredients Method
1.2 liters vegetable stock (divided) In a large saucepan, heat 4 tablespoons
4 onions (sliced) vegetable stock. Stir in the onion and cook over
medium heat until golden, 15 minutes.
1/8 teaspoon caster sugar
Stir in the sugar and flour. Pour in the
2 tablespoons plain flour remaining vegetable stock and the wine. Stir in
100 ml dry white wine the bay leaf, thyme and pepper. Bring to a boil
1 bay leaf and leave to boil for 8 minutes, stirring
1/2 teaspoon of thyme constantly; then reduce heat, partly cover, and
simmer 30 minutes.
1/2 teaspoon freshly ground black
pepper Preheat grill.
1 tablespoon brandy Remove from stock mixture from heat, remove
bay leaf and stir in brandy. Rub garlic clove over
4 slices crusty bread (toasted) toast. Ladle the soup into 4 ovenproof bowls
1 clove garlic (halved) and float a piece of toast on top of each bowl.
2 tablespoons grated Tesco Sprinkle with the Hard Cheese.
Everyday Value Italian Style Hard Place bowls under grill until cheese melts.
Cheese
