Haven't made onion soup for years! Its quite delicious served with some crispy garlic bread floating on top of the hot soup. Serves 4 with some fresh green salad and extra bread.
Creamy Onion Soup
12 oz onions - finely sliced.
Melt 2 oz butter and cook gently over low heat, stirring until soften and golden brown -
about 10 minutes.
1 and 1/2 level tablespoon of flour - sprinkle in and stir again until it is absorbed by the butter.
1 pint water - add in slowly, stirring all the time
Season with salt and pepper and bring the soup to boil.
Reduce heat, cover the pot and simmer for 15 minutes until onions are soft.
Now add in 1/2 pint milk and stir again.
Reheat until almost but not quite boiling. Serve very hot.
You can sieve it or add in a little cream for a thicker soup.
I quite like the soup without cream so perhaps just replace the milk with water.
The quantity for the liquid can be adjusted to suit our own taste. Do not add all in but add more if necessary. Onion soup should be a little thick but light. Does that make sense?
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