|
|
Ingredients
700g/1½lb onions, sliced
4tbsp unsalted
butter
350ml/12fl oz dry white wine
45g/3 tbsp flour
2l/3½pt vegetable
or chicken stock
1 bouquet garni
salt and freshly ground white pepper
1
egg yolk
100ml/3½fl oz single cream
300g/11oz cheddar, grated
1 bunch
spring onions, thinly sliced
8-12 slices stale baguette, toasted
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Sweat the
onions in half the butter without letting them colour. Add the wine and continue
to cook until the wine has almost evaporated.
3. Meanwhile, make a light roux
by melting the remaining butter in a small pan.
4. Add the flour and cook
gently without colouring for 2 minutes, stirring. Allow the roux to cool
slightly then whisk the stock onto the roux until you have a smooth, lightly
thickened stock.
5. Add this to the onions with the bouquet garni and a
little salt. Simmer gently for about 30 minutes. Taste carefully and season with
salt and ground white pepper.
6. At this stage, you may blend the soup in a
food processor to make it smooth and thick, or leave it with the onion slices
whole.
7. To serve, blend together the egg yolk and cream and add 2
tablespoons of this liaison to each ovenproof bowl and sprinkle half the cheese
and spring onions on top.
8. Pour the hot soup over this and add 2 slices of
baguette. Top with the remaining spring onions and cheese.
9. Bake in the
preheated oven for at least 5 minutes until the top is bubbling and crusty
brown. |
