This is a great recipe for supper. One of the Crazy Chef's signature dishes, this is a great tasting soup but does take a while to prepare and cook, so patients needed. The recipe is for two people with ten minutes preparation time but 60 minutes in total. There is a link to my YouTube video preparing this dish at the end of this article.
The French onion soup recipe presented in a tall bowl after the cheese has been under the grill.
3 White onions finely chopped ( or a mixture of white, red onions and shallots).
2 Cloves of garlic.
2 teaspoons of Dijon French mustard.
1 - 1.5 litres of chicken or vegetable stock (oxo or knorr or both).
Sprig of Thyme.
150 - 200ml of double cream or plain Greek yoghurt.
2 teaspoons of cornflower.
1 teaspoon of sugar.
Grated Mozzarella or your choice of cheese (but must melt when grilled).
Croutons and crusty bread.
Choice of herbs if desirable.
Sea salt and ground black pepper to taste.
Heat four tablespoons of olive oil in a deep heavy-based saucepan over a medium heat. Add the onion and garlic and fry for 2 - 3 minutes or until soft and add a teaspoon of sugar to help caramelise the onions. Stir in two teaspoons of flour (or corn flour) for thickening. Then add two teaspoons of Dijon French mustard and a sprig of Thyme. Start adding the stock and keep stirring, bring up to the boil and simmer for about 25 minutes. Season with a pinch of sea salt and ground black pepper.
Take it off the heat, remove the Thyme and stir in a tablespoon of Greek yoghurt or double cream (this is optional) and blend in. Do not use single cream or fat free products or the mixture may separate or split. Put the lid on and let the soup settle for a few minutes.
Prepare two soup bowls and ladle the soup into them leaving a space to add the cheese and croutons n top. After the croutons have been added sprinkle the grated cheese on top to make a nice layer to melt. Place under a grill for 5 - 8 minutes until the top looks melted and brown as in the picture.
When removed from the grill it is now ready for serving. If you have a nice thick layer of melted cheese you will have to break through it with your spoon!
The French onion soup recipe presented in a tall bowl after the cheese has been under the grill.
Ingredients
4 tablespoons of extra virgin olive oil.3 White onions finely chopped ( or a mixture of white, red onions and shallots).
2 Cloves of garlic.
2 teaspoons of Dijon French mustard.
1 - 1.5 litres of chicken or vegetable stock (oxo or knorr or both).
Sprig of Thyme.
150 - 200ml of double cream or plain Greek yoghurt.
2 teaspoons of cornflower.
1 teaspoon of sugar.
Grated Mozzarella or your choice of cheese (but must melt when grilled).
Croutons and crusty bread.
Choice of herbs if desirable.
Sea salt and ground black pepper to taste.
Directions
Prepare the stock by dissolving two Oxo and one Knorr chicken stock cubes in one litre of hot water, and put to one side. Finely chop up the onions and garlic. Toast two slices of bread and chop up into croutons - place to one side.Heat four tablespoons of olive oil in a deep heavy-based saucepan over a medium heat. Add the onion and garlic and fry for 2 - 3 minutes or until soft and add a teaspoon of sugar to help caramelise the onions. Stir in two teaspoons of flour (or corn flour) for thickening. Then add two teaspoons of Dijon French mustard and a sprig of Thyme. Start adding the stock and keep stirring, bring up to the boil and simmer for about 25 minutes. Season with a pinch of sea salt and ground black pepper.
Take it off the heat, remove the Thyme and stir in a tablespoon of Greek yoghurt or double cream (this is optional) and blend in. Do not use single cream or fat free products or the mixture may separate or split. Put the lid on and let the soup settle for a few minutes.
Prepare two soup bowls and ladle the soup into them leaving a space to add the cheese and croutons n top. After the croutons have been added sprinkle the grated cheese on top to make a nice layer to melt. Place under a grill for 5 - 8 minutes until the top looks melted and brown as in the picture.
When removed from the grill it is now ready for serving. If you have a nice thick layer of melted cheese you will have to break through it with your spoon!