French Onion Soup

 

          This very popular signature dish from France is a simple and a hearty soup. With few variations, I was able to create this delectable dish. I omitted the use of wine and added some rosemary instead of the mandatory thyme. Sprinkling grated cheese to the end product adds some zing to this comfort one-pot meal. You can enjoy as it is or with some bread sticks / croutons. It can also be had in a pureed form, garnished with grated 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 sauté the bay leaves for a few seconds. Then add the garlic and sauté 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.