There are few things more comforting than having a real French Onion Soup – slowly cooked, caramelized onions that turn mellow and sweet in a broth laced with white wine and Cognac. And to finish it off – crunchy baked croutons of crusty bread topped with melted Swiss cheese… hmm Heaven ! Onion soups have been popular at least as far back as Roman times hong kong service apartments for rent. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from croutons, beef broth, and caramelized onions. It is served in a ramekins traditionally with Gruyere melted on top. The trick to a great French onion soup is starting with good homemade stock. But the rich flavor of the base is not due just to the broth, but to the caramelized onions. Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. This topped with a delicious cheesy crouton, baked to perfection, can just about satisfy anybody.

Slice the onions, not too thin and not too thick as you need them to hold shape once they soften . In a heavy bottom saucepan, heat the oil and butter, and add all the onion and fry for about a minute. Then cover the saucepan and cook on very slow flame for about 20- 25 mins with stirring just once or twice in between. By now the onions would have softened and reduced in quantity. If they’re stuck at the bottom or look burnt dont worry, as soon as you start stirring them, the lovely dark colour will coat all the onions, giving it that rich brown colourUnderfloor Heating. Add the flour and cook the onions for a further 2 mins. You could add a few tbsps of water if its too dry and cook it on medium fire now to get a rich dark colour. Pour in the white wine and let it burn off and now add the stock, bay leaf and thyme/sage. I prefer a rich homamade beef stock but a nice chicken stock works equally well. If vegetarian, ofcourse a lovely wholesome veggie stock would be ideal. Season with salt and let the soup simmer for about 10 mins. The soup is ready, now we need to work on the croutons. Select a baguette which fits to the rim of your ramekin. Works for better presentation :) But you can use anything yo have at hand, if you dont want to get too fancy. Cut them in slices and toast them in the oven till nice n crisp. Ladel the soup equally in the ramekins, filling it till the top. Place the cruoton over it and grate the cheese over it. Bake the ramekins in the oven till the cheese has melted all over and turned a beautiful golden brown. Serve and be ready to be prasied by anyone who has it bravo audio :)