French Onion Soup

A simpler version of this favourite soup than I've made before. Essentially two diced white onions caramelised in some olive oil, along with three diced cloves of garlic.

Allowed to cool, then boiling water was added to the pan. Cooked for twenty minutes to thirty minutes, then the contents of the pan were blended together.

After that, I added the vegetable stock, black pepper, a teaspoonful of dark soy sauce, Bisto gravy granules (essentially a thickener), plus a quarter teaspoonful of paprika.

Cooked for another twenty minutes until the soup has thickened. At that point the herbs Oregano and Tarragon were added (two pinches each).

Served with a slice of buttered wheat-free bread.

French Onion Soup

The basis of this soup is caramelised onion, plus (usually) beef stock. It can be made with chicken stock, as in this case. The onion was caramelised with carrot along with a whole chicken. The onion and carrot were transferred to a pot, and water and chicken stock were added. After twenty minutes simmering, the onions and carrot were mashed. After another 30-40 minutes at a low heat, the contents of the pot were thoroughly blended. Half a teaspoonful of white pepper was stirred in. No sugar needs to be added to this version of the dish.

French Onion Soup