Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 2:39 PM
- Messages
- 16,220
I appreciate that there's not a lot of cheese in it but......
Ingredients
2 tblsp Butter
1 tblsp Olive oil
2 Medium onions, halved and thinly sliced
1 tsp Sugar
6 Cloves garlic, sliced
2 tblsp flour
100 ml Dry white wine
750 ml Beef stock
½ tsp Paprika
Salt and black pepper
6 thick slices of French bread
100 mg Cheddar cheese, grated
Method
Melt the butter and olive oil in a wok (with a lid). Fry the onions on a low heat for around 10 minutes stirring occasionally. Sprinkle over the sugar and stir fry for a further 15 minutes. Add the garlic and continue to stir fry until the onion caramelises.
Add the flour and stir well then slowly add the wine and then the stock. Bring to the boil then add the paprika and seasoning. Turn the heat to very low, cover and simmer for a further 20 minutes.
Toast one side of the bread then turn over and add the grated cheese. Grill until the cheese melts.
Decant the soup into bowls and float the bread on the top.
Notes: I didn't have any dry white wine so I used the only wine I had - Shao Hsing Hua Tiao Chiew. My baguette was in the freezer and it was a little past its 'freeze until date' so I used wholemeal. The photograph is crap.
Ingredients
2 tblsp Butter
1 tblsp Olive oil
2 Medium onions, halved and thinly sliced
1 tsp Sugar
6 Cloves garlic, sliced
2 tblsp flour
100 ml Dry white wine
750 ml Beef stock
½ tsp Paprika
Salt and black pepper
6 thick slices of French bread
100 mg Cheddar cheese, grated
Method
Melt the butter and olive oil in a wok (with a lid). Fry the onions on a low heat for around 10 minutes stirring occasionally. Sprinkle over the sugar and stir fry for a further 15 minutes. Add the garlic and continue to stir fry until the onion caramelises.
Add the flour and stir well then slowly add the wine and then the stock. Bring to the boil then add the paprika and seasoning. Turn the heat to very low, cover and simmer for a further 20 minutes.
Toast one side of the bread then turn over and add the grated cheese. Grill until the cheese melts.
Decant the soup into bowls and float the bread on the top.
Notes: I didn't have any dry white wine so I used the only wine I had - Shao Hsing Hua Tiao Chiew. My baguette was in the freezer and it was a little past its 'freeze until date' so I used wholemeal. The photograph is crap.
