I absolutely adore French onion soup and it is particularly good cooked slowly in the bottom oven of the Everhot for as long as you like. Perfect for lunch or dinner. Serve 6-8.
- 50g butter
- 4 tbsp olive oil
- 1kg white onions, sliced
- 1tbsp caster suger
- 30g plain flour
- 1.5 litres beef stock
- 1 tsp Worcestershire sauce
- salt and pepper
- 1 baguette
- 200g gruyere, grated
- Melt the butter and oil in a large casserole pan on the hotplate. Transfer pan to simmer plate and add the sliced onions and cook until soft. Add the sugar and continue to cook on the simmer plate, stirring every now and again. You will need to be patient for this bit and possibly transfer back to the hotplate to brown onions. But be vigilant so they do not stick or burn.
- Sprinkle the flour into the pan and mix into the onions. cook for a further minute or two.
- Gradually stir in the stock and Worcestershire sauce. Season. Bring to the boil.
- Cover the pan and transfer to the bottom oven at around 100ºC and cook for a minimum of 1.5 hours or leave in until you are ready to make the gruyere croutons and serve.
- To make the croutons, slice the bread into 5cm slices, sprinkle with grated cheese and pop in the top oven under the grill for about 3-5 minutes until golden and melted.
- Remove soup from the oven. Ladle into bowls and top with two croutons.