Recipe French Onion Soup

[classic33]

Ingredients
Flora Buttery – 25g
Onion – 2 medium, peeled and sliced
Black pepper – Pinch
Flour – 1 dessertspoon
Caster sugar – Pinch
Marmite – 2 tsps, dissolved in 600ml of boiling water
French bread – 4 slices
Cheddar cheese – 85g, grated



Preparation

1. Melt butter in a large saucepan and sauté onions over a moderate heat until golden brown (about 10 minutes).
2. Stir in seasoning, flour and sugar and cook for 2-3 minutes.
3. Gradually whisk in Marmite and water then bring to the boil.
4. Cover and simmer for 20-25 minutes until onions are tender.
5. Place the French bread in a casserole dish, pour over the soup and sprinkle with cheese.
6. Place in a hot oven at 200°C, 180°C fan or gas 6 for 10-15 minutes. Alternatively grill the bread until the cheese is melted.
7. Serve on top of the soup.

http://www.marmite.co.uk/french-onion-soup

 

[sidevalve]

+1

 

[sidevalve]

PS - Do you think this might work with Vegemite ?

 

[classic33]

PS - Do you think this might work with Vegemite ?

Don't see any reason why it shouldn't.

 

[Morning Glory]

PS - Do you think this might work with Vegemite ?

Are you in Australia?

 

[sidevalve]

Nope but we usually have Vegemite in the cupboard - neither of us likes Marmite but we both like Vegemite - strange but true

 

[Kake Lover]

I'm sure it will! It does look good.

 

[Morning Glory]

French Onion soup is a classic! Normally made with beef stock but the Marmite (or Vegemite) is a good vegan substitute. The key to making perfect French onion soup is the slow caramelisation of the onions. They must be really golden brown. I use more onions than this recipe states, since they do shrink alarmingly when caramelising. I usually add a splash of wine or sherry too for even more depth of flavour. A great entry, @classic33!

 

[sidevalve]

Will try

 

[Morning Glory]

Will try

If you are going to make this then I suggest that the time cited in step 1 is an underestimate. I caramelised some onions yesterday (for a curry) and despite being sliced super thin on a mandolin, they took 30 mins to become golden brown. If you try to hasten the process by turning up the heat they just burn. See here, for example http://www.bbcgoodfood.com/recipes/3020694/french-onion-soup

As long as you are patient and keep the heat low, then the results will be well worth it!

 

[SatNavSaysStraightOn]

It does look good but I think I would be using around 1kg of onions.

 

[Morning Glory]

I wonder why it uses Flora Buttery specifically? Is that brand owned by Marmite?

 

[classic33]

I wonder why it uses Flora Buttery specifically? Is that brand owned by Marmite?

Check "The Big Ten"

 

[sidevalve]

Finally tried it [we ignored the Flora butter bit] and very nice too

 

[Morning Glory]

Finally tried it [we ignored the Flora butter bit] and very nice too

Its great when people actually cook the recipes posted! Did you use butter instead?