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My French onion soup

Yield 2 servings

Ingredients

Instructions

  1. In a saucepan or braiser melt the butter with the oil. Add the onions and brown on both sides.
  2. Cook the onions in a pre heated oven at 180C for 10 minutes and retire to the stove.
  3. Dust the onions with the flour and stir. Add the wine and stir, mashing up the soft onions.
  4. Add the beef stock and water and simmer on low heat for 30 minutes, occasionally stirring.
  5. Place the slices of baguette on baking sheet, drizzle with olive oil and add grated cheese. Grill in pre heated oven at 180C for 10 minutes. Remove and reserve.
  6. Add the cognac and blend with handheld mixture a little if you prefer. Make sure to leave some chunks of onion. Season with salt and pepper to taste and serve with a crouton dipped in the soup and the rest on a side plate. ( you can never have enough croutons!)

Notes

on www.leeksandhighheels.com by Sandra Slawinski

Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/winter/my-french-onion-soup-with-little-help-from-julia/