French Onion Soup Recipe
Bread & Rolls
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A full flavoured and wholesome soup which is ideal for lunch or supper. To serve as a starter you may like to add a tablespoon of brandy to the stock.
You will need:
2 of Glutafin Select 2 Part-Baked Long White Rolls
25g/1oz of Glutafin Select Multipurpose White Mix
Cooking time:
Oven temperature: 0
Ingredients
Glutafin Select 2 Part-Baked Long White Rolls cooked following pack instructions and sliced into rounds
25g/1oz Glutafin Select Multipurpose White Mix
50g/2oz Butter
15ml/1 tbsp Vegetable oil
3 Large onions (peeled)
Ground black pepper
1l/1¾pt Vegetable stock boiling
50g/2oz Cheddar cheese (half fat grated)
25g/1oz Parmesan cheese (grated)
Method
1.Slice the onions into very fine rings. Melt the butter with the vegetable oil in a large solid based saucepan. Add the onions and gently fry, stirring occasionally over a low heat for 15-20 minutes until well browned but not burnt.
2.Stir in the Glutafin Gluten-free White Mix and continue to stir over a low heat for 1-2 minutes. Add the stock and seasoning. Bring to a gentle simmer, cover and cook for 30 minutes.
3.Lightly toast the bread on one side. Combine the cheeses and sprinkle on the untoasted side of the bread. Grill until bubbling and golden brown.
4.Ladle the soup into 4 warm bowls and top with the toasted cheese rounds. Serve immediately.
To freeze:
The soup is suitable for freezing. Defrost at room temperature for 2-3 hours. Freshly prepare the toasted bread and cheese just before serving.
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31st March 2013
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