French Onion Soup with Dijon Toasts
With Laura Faire
French Onion Soup with Dijon Toasts
Serves: 6
Preparation time: 20 minutes
Cooking time: 2 hours
Ingredients
6 onions, sliced
1 tablespoon butter
1 tablespoon oil
1 teaspoon white sugar
salt and pepper
2 pieces of shin on the bone, sinew clipped
1 tablespoon flour
2 small onions, chopped
1 small carrot chopped
1 bay leaf
1 tablespoon tomato paste
2 litres cold water
Method
Melt butter in large frying pan with a lid, add the oil
and cook the onions on a very low heat with the salt, sugar and
pepper (about an hour making sure not too brown).
Flour the meat lightly and brown in a little oil in a large
saucepan.
Remove meat from the pan and add the onions, carrots and tomato
paste.
Stir until beginning to brown, scraping the bottom well to collect
the flavour left after cooking the meat.
Return the meat with the bay leaf and water. Simmer for 2
hours, then stain into the cooked onions.
Cheese Toasts
Serves: 6
Preparation time: 3 minutes
Cooking time: 25 minutes
Ingredients
6 slices of french bread
3 teaspoon Dijon mustard
1 cup grated cheese gruyere is best, but any will do.
Method
Bake slices of bread in the oven at 150c for 20 minutes
until dried out.
Spread with mustard and top with cheese.
Return to the oven and continue to bake until brown and
bubbling.
(Broadcast: 29 June 2012)
