French onion soup: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | [[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | ||
Based on [https://www.kenwoodworld.com/en-int/cooking/recipes/cooking-chef-recipes/soups-and-starters/french-onion-soup french onion soup]. This is more detailed for my food processor which does not cook. [[File:FrenchOnion.jpg| | Based on [https://www.kenwoodworld.com/en-int/cooking/recipes/cooking-chef-recipes/soups-and-starters/french-onion-soup french onion soup]. This is more detailed for my food processor which does not cook. [[File:FrenchOnion.jpg|185px]] | ||
= French onion soup for 2 people = | = French onion soup for 2 people = | ||
Revision as of 17:00, 19 October 2025
Based on french onion soup. This is more detailed for my food processor which does not cook. 
French onion soup for 2 people
Ingredients
- 10ml olive oil.
- 17g butter.
- ½ - 1ml sugar.
- 2 large onions.
- 35ml vermouth.
- 8ml cognac.
- 350ml beef stock (I love Knorr's beef stock pot for this).
- ½ - 1ml mustard.
- 8g gruyère or extra matured cheddar cheese (grated, blade #3).
Directions
- Blade #4 and slice onions. This is the thin slicer blade, so if doing by hand aim for thin slices.
- Heat oil, butter and sugar and then add onions.
- Cook until caramalised.
- Add booze cook for 10 minutes or until liquid has evaporated.
- Add beef stock and mustard, then cook for 45 minutes. On an induction hub, turn down the heat every 15 minutes to maintain the simmer.
- Serve.
- Add grated gruyere or cheddar after serving.
Traditionally, you would have a red wine. I love this with a heavy gin and tonic, for a cozy evening in.
