French Onion Soup
France
Published method, 8 steps.
Ingredients
- 3 rounded cups (500g) chopped onion
- A knob of butter (a little less than 2 tbsp or 25g)
- 1 tbsp (15g) flour
- 1.5 liters (roughly 5¼ cups) beef stock (chicken or vegetable stock is an acceptable alternative)
- 1 bouquet garni (fresh bay, thyme, and Herbes de Provence, tied in a bundle or in a temporary sack made of cheesecloth)
- 1 slice of stale french bread, per person (or fresh bread, toasted beforehand)
- 3 tbsp red (50ml) port wine
- 1 cup grated (125g) Gruyère cheese
- Nutmeg
- Salt
- Pepper
Jim G · CC BY 2.0