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Thursday, 4 September 2014

French Onion Soup

           A very popular signature dish from France, is a very simple and hearty soup. With few variations, I was able to create this delectable soup. I omitted the use of wine and added rosemary instead of thyme. The addition of grated cheese added that extra zing to the dish. Great having it with bread sticks or croutons. It can also be blended into a puree and served with a garnish of cheese. 

  • 3 large onions, sliced
  • 3-4 garlic cloves, sliced
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 2 bay leaves
  • 1 tsp. sugar
  • salt and pepper to taste
  • 1 sprig rosemary / thyme
  • 4 cups chicken stock / vegetable stock
  • 2 tbsp. oats, dry roasted
  • 2 tbsp. cheese, grated
  • Few bread sticks / croutons

          Heat butter and olive oil in a pan and saute the bay leaves for a few seconds. Then add the garlic and saute till it changes colour.

          Now add the onion and sugar and continue to stir fry till golden brown in colour. Add the stock, rosemary / thyme, oats, salt and pepper to taste and pressure cook for 3-4 whistles.

          Just before serving, sprinkle cheese over it and grill it till it turns slightly brown on the surface. Serve with some bread sticks or croutons.

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