FRENCH ONION SOUP
French onion soup is a classic soup dish which is perfect all year round. This easy to follow French onion soup recipe feeds up to four people and is cooked in under 45 minutes.
INGREDIENTS
1 tablespoon Flora Buttery Spread
3 onions, thinly sliced
1 clove garlic, minced
1 teaspoon fresh thyme
1 tablespoon dry sherry (optional)
3 cups (750mL) hot water
1 Continental Salt Reduced Stock Pot Beef
4 slices baguette lightly toasted
90g Gruyere cheese, grated
DIRECTIONS
Melt Flora Buttery Spread in heavy frying pan over a medium heat; cook onions, stirring frequently, for 15 minutes, or until golden.
Add garlic and thyme, stirring, for a further 10 minutes, or until onions are well browned and very tender, deglaze with sherry.
Add hot water and Stock Pot, scraping any brown bits from the base of the pan. Simmer uncovered for 10 minutes.
Arrange four small soup bowls on a baking tray. Ladle soup into bowls, then top with a slice of bread topped with cheese. Place tray under a preheated grill for 1 minute, or until cheese is golden.
Hint: Be very careful not to burn the onions, as this will make the soup bitter.
French onion soup is a classic soup dish which is perfect all year round. This easy to follow French onion soup recipe feeds up to four people and is cooked in under 45 minutes.
INGREDIENTS
1 tablespoon Flora Buttery Spread
3 onions, thinly sliced
1 clove garlic, minced
1 teaspoon fresh thyme
1 tablespoon dry sherry (optional)
3 cups (750mL) hot water
1 Continental Salt Reduced Stock Pot Beef
4 slices baguette lightly toasted
90g Gruyere cheese, grated
DIRECTIONS
Melt Flora Buttery Spread in heavy frying pan over a medium heat; cook onions, stirring frequently, for 15 minutes, or until golden.
Add garlic and thyme, stirring, for a further 10 minutes, or until onions are well browned and very tender, deglaze with sherry.
Add hot water and Stock Pot, scraping any brown bits from the base of the pan. Simmer uncovered for 10 minutes.
Arrange four small soup bowls on a baking tray. Ladle soup into bowls, then top with a slice of bread topped with cheese. Place tray under a preheated grill for 1 minute, or until cheese is golden.
Hint: Be very careful not to burn the onions, as this will make the soup bitter.
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