French Onion Soup
This is the best Onion Soup I have ever tasted, the combination of browned onions and white wine seem to come together give this soup a savoury sweetness which is very moreish, its full flavour is nothing short of stimulating to the taste buds, the only downside to this soup is it is time consuming to make because it demands attention , you have to attend the onions during browning to ensure they brown in the right way without burning them black, in a busy galley we all have to multitask so you need to keep a close eye during the browning and stir regularly, but if you can find the time this soup is well worth the effort.
- 200 grams Butter
- 1700 grams Onions Thinly Sliced
- 4 tbsp Water
- 40 grams Flour
- 3 Litres Chicken Stock
- 400 ml White Wine
- 1 tbsp Salt
- 1/2 tbsp Black Pepper
- Melt the butter in a thick bottomed stainless steel pot over a medium high heat but don't allow it to burn.
- Add the sliced onions and slowly fry to soften, once the onions drop continue to fry slowly browning, stirring and adding colour without burning. Continue until your onions reach a satisfactory colour.
- Add the 4 table spoons of water to deglaze the bottom of the pan.
- Add the flour and stir and cook briefly.
- By the time your onions are well browned a full pot of onions will have reduced in volume as you can see in this image here.
- Have your Chicken Stock standing by hot on the stove.
- Add the chicken stock and the salt and pepper.
- Add the sugar and white wine.
- Stir and return to a simmer.
- Taste with a spoon to check the seasoning, consider adding chicken powder if required.
- Leave on a very slow simmer for another 10 minutes.
- Serve with a cheese crouton