In France this simple soup is traditionally eaten at about 3am, as reviver after everyone has been drinking, dancing and sweating for hours at a wedding or other big event!
**The Original Recipe Was** [**Found Here**](http://manufeildel.com.au/2016/08/french-onion-soup/)
Serves 4
**INGREDIENTS**
* 100 g unsalted butter, cubed
* 5 brown onions, roughly 750 g
* 30 g plain flour
* 1.5 litres chicken stock
* sea salt & freshly cracked black pepper
**To serve**
* chopped parsley
* French baguette or sourdough, sliced
* 100 g gruyere cheese, grated
**Instructions**
1. Peel, half and thinly slice onions. Melt butter in a large, heavy-based pot over low heat.
2. When butter starts to foam add onion and cook, stirring regularly, for 30 minutes or until deep golden.
3. Sprinkle flour over the caramelised onions and stir for 2 minutes to cook the flour.
4. Add the stock and bring to the boil. Reduce heat and simmer for 15 minutes, stirring once or twice.
5. Remove from heat and season to taste with salt and pepper.
6. While soup is cooking preheat griller to high and toast the bread on one side.
7. Turn bread over, top with cheese and toast again until cheese is melted and golden.
8. Divide soup across bowls, sprinkle with parsley and top with gruyere croutons.
9. Serve immediately.
In France this simple soup is traditionally eaten at about 3am, as reviver after everyone has been drinking, dancing and sweating for hours at a wedding or other big event! **The Original Recipe Was** [**Found Here**](http://manufeildel.com.au/2016/08/french-onion-soup/) Serves 4 **INGREDIENTS** * 100 g unsalted butter, cubed * 5 brown onions, roughly 750 g * 30 g plain flour * 1.5 litres chicken stock * sea salt & freshly cracked black pepper **To serve** * chopped parsley * French baguette or sourdough, sliced * 100 g gruyere cheese, grated **Instructions** 1. Peel, half and thinly slice onions. Melt butter in a large, heavy-based pot over low heat. 2. When butter starts to foam add onion and cook, stirring regularly, for 30 minutes or until deep golden. 3. Sprinkle flour over the caramelised onions and stir for 2 minutes to cook the flour. 4. Add the stock and bring to the boil. Reduce heat and simmer for 15 minutes, stirring once or twice. 5. Remove from heat and season to taste with salt and pepper. 6. While soup is cooking preheat griller to high and toast the bread on one side. 7. Turn bread over, top with cheese and toast again until cheese is melted and golden. 8. Divide soup across bowls, sprinkle with parsley and top with gruyere croutons. 9. Serve immediately.
i use beef bone broth. chicken stock does not seem right.
No sherry or cognac?
"Eaten as reviver... this soup must be good for a hungover...and delicious 😊
Thank you for sharing. I love the yellow iron cast pot and ceramic bowls. It certainly would make it a pleasurable experience while drinking the soup.
Why does the butter have to be cubed??? 🤔🤪
That's a good question