Homemade and authentic French Onion Soup? Merci!
Just in time for Bastille Day (14 July), legendary French chef, restaurateur and presenter, Manu Feildel, has shared the secret behind making an authentic yet easy French Onion Soup.
Traditionally served late at night after coming home from the local bar, this year Manu Feildel’s authentic French Onion Soup doubles as the perfect winter warmer for the season or it can be served as a starter to kick off a French-inspired meal. Better yet, Manu’s French Onion Soup recipe uses less than 10 ingredients and can be easily made in under an hour.
Of course, if you’re looking to host your next French-inspired dinner, Manu has taken the stress out of cooking and instead replaced it with love, passion and a whole lot of charisma thanks to his newest line of creations: The Sauce by Manu. Available to purchase at Woolworths stores across Australia, The Sauce by Manu are a range of six, Australian made, preservative-free, delectable, classic French sauces including Lamb & Rosemary, Mushroom and Peppercorn to name a few. Taking the mistranslation and stress out of French cooking, these pre-made sauces ensure that Australians get to experience traditional French cuisine minus the long haul flight.
Cooking time: 50 minutes | Difficulty: Easy | Servings: 4
100g unsalted butter, cubed
5 brown onions (750g) diced
30g plain flour
1.5 litres chicken stock
Sea salt and freshly cracked black pepper
Chopped parsley, to serve
100g grated gruyere cheese, to serve
French baguette or sourdough, sliced
Tip: Keep a close eye on the onions as they cook so they don’t catch and burn. If they are sticking too much you can remove the pan from the heat, cover and let it stand for 5 minutes – the steam will loosen the onions so you can continue to cook them.
1. Using a large, heavy-based pot over low heat, melt the butter. When the butter starts to foam, add the onion and cook, stirring regularly for 30 minutes or until deep golden.
2. Next, sprinkle the flour over the caramelised onions and stir for 2 minutes to cook the flour.
3. Add the chicken stock and bring to the boil. Reduce heat and simmer for 15 minutes, stirring once or twice. Meanwhile, preheat your grill to high and toast the bread on one side. Turn bread over, top with cheese and toast again until the cheese is melted and golden. Set aside.
4. After the soup has simmered, remove the pot from the heat and season to taste with salt and pepper.
5. Finally, divide soup across bowls, sprinkle with parsley and top with gruyere croutons. Serve immediately.
Planning your next dinner party? This decadent Chocolate Mousse recipe will have the crowd pleased. Or, if you’re looking for something else, these 11 divine digital cook books will surely help your home-cooking journey.