This is my take on french onion soup. It’s a lot lighter than the traditional version. I don’t use beef stock or smother the top in cheese.
I don’t make this lovely treat very often as I am always daunted by the chopping of so many onions. It is never as bad as I think it is going to be, and this soup is certainly worth the trouble. It is light, and sweet, and the grilled bread and cheese make it a meal!
You will need; 3 lbs Vidalia onions or sweet onions, halved & thinly sliced into 1/2 moons, 1 tbs sugar, 6 sprigs fresh thyme. 2 level tbs all-purpose flour, 6 tbs unsalted butter, 8 cups water, 2 vegetable bouillon cubes (good quality ; I used Rapunzel brand), 1 tsp coarse sea-salt, several grinds black pepper, 8 slices of fabulous fresh crusty bread, 1/2 lb strong cheddar cheese, sliced.
1 – Prep the ingredients; in other words, slice the onions!
2 – Put big pot on medium heat and add the butter. When it has melted, add the onions and sugar and stir. Cover with lid and cook on low heat for 25 minutes. Take the lid off and cook for a further 20 minutes.
3 – Remove the lid, add the thyme sprigs, and cook for a further 20 minutes.
4 – Stir in the flour and add the broth, salt and pepper. Cover and continue to cook for another 25 minutes on low heat, stirring occasionally.
5 – Taste and adjust seasoning if necessary. Turn on broiler and place bread on a baking sheet in a single layer. Broil on 1 side, flip and add some slices of cheese to each piece. Broil until the cheese melts, and serve soup with a piece of bread casually dunked in each bowl.