Did you know that this classic soup in its original form dates back to the roman times?! the classic soup experienced a renaissance of sorts thanks to french cuisine. The trick here is to chop the onions really fine. Cheese thickens the broth while mustard imparts a heady, pungent flavour. French onion soup is always served by pouring ladles of soup over a cheese crouton placed in a bowl. This soup is delectable and worth trying. Enjoy!
For The Soup 1 cup thinly sliced onions 2 tbsp butter 1/3 cup grated processed cheese salt to taste 1/4 tsp black peppercorns (kalimirch) powder 1/4 tsp mustard (rai / sarson) powder
For The Cheese Croutons 2 bread slices , each cut into 4 pieces 2 tsp butter 2 tsp grated processed cheese
Method For the soup
1. Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 3 to 4 minutes, or till they turn golden brown in colour 2. Add 4 cups of water, cheese and salt, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally. 3. Add the pepper powder and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
For the cheese croutons
1. Toast the bread slices in a pop-up toaster. 2. Cut each bread slice into 4 equal square pieces. 3. Apply little butter on each bread piece and sprinkle a little cheese on top.
How to proceed
1. Just before serving, place 2 cheese croutons in the centre of 4 individual bowls. Pour equal quantities of the soup in each bowl and serve immediately.
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