1. Cut the onions into slices and fry them slowly in half the butter until they are really evenly browned
3. Leave to cool in the pan and then stir in flour, stock, meat glaze and wine. Season with salt and pepper.
4. Put the pan back on the heat and bring to a boil.
5. In a bowl, cream the rest of the butter with the mustard and brandy. Stir into the soup bit by bit.
6. Toast 6 baguette slices and put under the grill with some Parmesan cheese to melt.
8. To serve, put a slice of the French bread in the bottom on each individual soup bowl and spoon the onion soup over it. Sprinkle with more grated Parmesan cheese and a little melted butter, and brown under a hot broiler. Serve with the thin slices of toasted cheesy French bread and more grated cheese.
|Dijon Mustard||1 Tsp|
|Salt And Pepper|
|Champagne Or White Wine||1 Cup|
|Chicken Stock||300ml (20floz)|
|Potato Flour||2 Tsp|
|Meat Glaze (highly Concentrated / Reduced Stock)||1 Tsp|
|French Bread. Thinly Sliced||12 Slices|
|Onions. Skinned||2 Lbs|
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The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.