French Onion Soup
Over a year ago
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Ingredients
Accompaniment
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Description
Matt Tebbutt's recipe from Market Kitchen, mmmh mmmmh!
Method
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1
1. Gently fry the onions in butter until they are see-through. Add the bay leaves, thyme and garlic.
2. Once the onions have coloured, add the flour and cook for another minute or two.
3. Add the white wine and reduce, then the port. Reduce some more.
4. Add the beef stock and simmer. Check the seasoning and adjust if necessary.
5. Serve with toasted croutons rubbed in garlic with a spoon of Dijon mustard and grated gruyère cheese floating on top of the soup.
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