French Onion Soup
Almost! Even if the french do not accept, I loved my version of the french onion soup which was indianized in my kitchen due to lack of access to french cheese and baguette. Also, I didn't have sherry.Ingredients (for 2 serving)
2 red onions thinly sliced
1 tspn wheat flour
2 cups vegetable stock
1 tspn chopped garlic
1 bay leaf
1 tspn balsamic vinegar
1/4 tspn sugar
1 tspn crushed black pepper
salt to taste
1 tspn Olive oil
4 slices of french baguette (Cut 2 brown bread slices and toast them)
2 tbsp grated cheese (If you find Gruyere nothing like it- but cheddar mixed with parmesan is just about fine)
1) In a pan, heat some oil and add sliced onions and let it caramelize on low heat. After about 10 minutes add the sugar and let it caramalise. It may take about 30-35 minutes on slow flame. Keep a watch and avoid it from burning.
2) Add the flour and a tablespoon of water to de-glaze the pan and mix together. Add the vegetable stock, bay leaf, garlic and let it simmer.
3) Add vinegar, salt and pepper. Remove the bay leaf and let it boil for another minute.
4) In a oven friendly soup pot pour the soup.
5)Put the cheese mixture on the bread( toasted hard and crusty). Place this gently on top of the soup and place under hot oven for few seconds until the cheese melts or gratinates.
The last step should be done carefully to ensure that the toast does not become soggy before it reaches the table. If you like, you can broil the soup and toast separately and assemble it on the serving table. Ensure both are scorching hot though
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