French Onion Soup

50 g butter
1 kg onions, halved and thinly sliced
2 thyme sprigs, leaves only
2 T flour
2 beef stock cubes, dissolved in 1 litre boiling water
1 T brown sugar
2 T dijon mustard
  • Melt butter in a large saucepan over medium heat. Add the onion and thyme leaves. Cover with a lid and cook, stirring regularly with a wooden spoon, for 45 minutes or until the onion is soft and rich golden brown.
  • Add the flour and stir well. Cook for a further 2 minutes. Add the stock, sugar and mustard. Partially cover the pan with the lid and bring to a boil.
  • Reduce the heat to low and simmer for 30 minutes, scraping the base of the saucepan to remove any caramelized bits.
  • Serve with toasted baguette and cheese...lots and lots of cheese.

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