French Onion Soup

Ingredients

• 3 rounded cups chopped onion
• to taste a knob of butter
• 1 tbsp flour
• 1.5 liters beef stock
• 1 bouquet garni
• 1 slice stale french bread
• 3 tbsp red port wine
• 1 cup gruyère cheese
• to taste nutmeg
• to taste salt
• to taste pepper

Steps

1. Melt the butter in a large saucepan.
2. Stir in the onions, and let the onions blonde on moderate heat.
3. That is, let them cook until they are light gold and transparent, but do not let them over-caramelize.
4. Add the flour to the onions.
5. Stir gently for 3–4 minutes.
6. The flour will seem to have disappeared, but has been absorbed into the butter.
7. This will give the soup its characteristic slight thickness.
8. Scrape up any of the dark brown butter and flour mixture that has stuck to the bottom of the saucepan.
9. It is called fond, and will add flavour to the soup.
10. Pour ⅔ of the beef broth over the onions and mix well.
11. Add the bouquet garni.
12. Bring to a boil, stirring regularly.
13. Season with salt, pepper, and a little nutmeg, to taste.
14. Add the rest of the broth, and let the soup simmer gently for 10–15 minutes.
15. If your bread is fresh, then toast it now over low heat.
16. Remove the soup from the heat.
17. Remove the bouquet garni.
18. Add the port and stir well.
19. Divide the soup into 6 oven-safe ceramic or glass bowls.
20. Press a slice of bread into the top of each bowl of soup.
21. Generously sprinkle grated Gruyère cheese on top.
22. Broil on low for 10 minutes, or until the cheese is melted and browned.
23. Serve piping hot.