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Was a bit dubious at first as I've never been hugely keen on onions and never made before, but was looking through recipe books for a soup that I had all the ingredients for so I don't have to go out and buy stuff!!
Anyways it has turned out very yummy and I wanted to share the recipe, another bonus is, according to the book it has only 23 calories per serving, which is handy as I am trying to lose a bit of weight.
Serves 4
4 large brown onions thinly sliced
50g butter
180ml dry white wine
750ml water (forgot this, but still tastes ok, and nice and thick)
1 litre beef stock (3 oxo cubes was what I used in lieu of 'proper' stock)
1 bay leaf
1 tbsp plain flour
1 tsp fresh thyme leaves.
Melt butter in frying pan and cook onions for about 30 mins or until caramelised
Put wine in saucepan and bring to boil. Boil for 1 minute. Stir in water, stock and bay leaf, return to boil then remove from heat.
Stir flour into onion mixture and cook, stirring for 2 minutes
Gradually add stock mixture to onions, stirring until mixture thickens slightly.
Reduce heat, simmer uncovered for 20 minutes, stirring occasionally.
Discard bay leaf, stir in thyme.
Also gives detail for gruyere croutons, which to me essentially is a slice of cheese on toast with it. I have used a nice mature cheddar and its yum.
Anyways it has turned out very yummy and I wanted to share the recipe, another bonus is, according to the book it has only 23 calories per serving, which is handy as I am trying to lose a bit of weight.
Serves 4
4 large brown onions thinly sliced
50g butter
180ml dry white wine
750ml water (forgot this, but still tastes ok, and nice and thick)
1 litre beef stock (3 oxo cubes was what I used in lieu of 'proper' stock)
1 bay leaf
1 tbsp plain flour
1 tsp fresh thyme leaves.
Melt butter in frying pan and cook onions for about 30 mins or until caramelised
Put wine in saucepan and bring to boil. Boil for 1 minute. Stir in water, stock and bay leaf, return to boil then remove from heat.
Stir flour into onion mixture and cook, stirring for 2 minutes
Gradually add stock mixture to onions, stirring until mixture thickens slightly.
Reduce heat, simmer uncovered for 20 minutes, stirring occasionally.
Discard bay leaf, stir in thyme.
Also gives detail for gruyere croutons, which to me essentially is a slice of cheese on toast with it. I have used a nice mature cheddar and its yum.
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