FRENCH ONION SOUP (serves 4)
A favourite classic – rich in flavour and aroma, wonderful as a starter or served as a main meal with crusty French bread topped with melted gruyere.
Be careful not to brown the onions too much as you then loose the delicate balance in the soup
- 45ml olive oil
- 15ml butter
- 6 large onions, peeled and thinly sliced
- 4 garlic cloves, peeled and crushed
- 2 sprigs thyme
- 15ml brown sugar
- 30ml plain flour
- 250ml dry white wine (can be replaced with 250ml vegetable bouillon)
- 500ml vegetable bouillon
- Salt and black pepper to taste
- Heat the oil and butter in a pot and add the onions. Fry gently for 10 minutes. Do not allow the onions to brown.
- Add the garlic and sugar, and continue to cook on a low heat for a further 15 minutes.
- Add the flour and cook for 2 minutes, stirring all the time.
- Pour in the wine and stir.
- Gently add the stock and bring to the boil.
- Cover the pot and simmer for 5 minutes on a medium heat.
- Place the lidded pot in the Wonderbag on a mat or cloth for 2 hours to finish cooking.
- Serve with toasted French bread, sprinkled with hard white cheese and placed under the grill