Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Take your large pot and place over a medium heat. Add in the
Butter (50 g)
. When melted, tip in all the
Onions (750 g)
and give it a stir.
Step 2
Continue to cook for approximately 25 to 35 minutes whilst stirring occasionally. You want to get a nice golden brown colour – try not to be impatient and give in early. Also, don’t worry too much if it catches on the bottom of the pan, it’s all adding caramelisation and flavour!
Step 3
Once the onions are done, add in the
Garlic (2 cloves)
and
All-Purpose Flour (45 g)
and stir continuously for about two minutes.
Step 4
Add in the
White Wine (1 bottle)
and stir for about a minute until most of it has been absorbed.
Step 5
Gradually add in the
Chicken Stock (2 L)
then bring it all to a boil. Add in the
Bay Leaves (2)
,
Fresh Thyme Leaves (2 sprigs)
, and a generous helping of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Stir it all up, pop the lid on and simmer for about 25 minutes.
Step 6
When the timer has beeped – remove the lid and fish out the bay leaves and thyme sprigs. If saving for later, allow to cool completely before dividing into bags/tubs and freezing. If you want to serve straight away – preheat your grill.
Step 7
Divide the soup between oven-proof bowls, place one or two slices of
Baguettes (to taste)
in each bowl and cover with
Cheddar Cheese (to taste)
.
Step 8
Place under the grill until the cheese is golden and bubbling. Serve immediately.
