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French Food Friday - Soupe à l'oignon

Bonjour from a chilly SW France,

We have a lot of onions and as it has turned cold, I am turning to one of my go to recipes by the faulous and very French Raymond Blanc.

For the soup
50g    Unsalted butter
4     Medium Roscoff or Spanish onions, cut in half and then sliced into 3mm slices
1 tbsp   Plain flour
200ml   Dry white wine, boiled for 30 seconds to remove the alcohol
1.5l     Boiling water
2 pinches   Sea salt & freshly ground black pepper
1tsp     Sugar (optional)

To serve
12 slices  Baguette, cut 1cm thick
150g   Comté cheese, grated


Cooking Method

Softening the onions

Pre-heat the oven to 200°C/400°F/ Gas Mark 6. On a high heat, in a large non-stick saucepan, melt the butter without letting it brown. Add the onions and soften for 5 minutes, stirring frequently. Season with 10 pinches of salt and 2 pinches of pepper.

Caramelizing the onions

Continue cooking the onions for 20–30 minutes to achieve an even, rich brown caramel colour. Stir every 2–3 minutes to prevent burning.

Toasting the …

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