Dutch Onion Soup is a traditional Dutch recipe for a classic soup of onions booked in brown stock thickened with a butter and flour roux that's toped with bread and grilled cheese before serving. The full recipe is presented here and I hope you enjoy this classic Dutch version of: Dutch Onion Soup.
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Ingredients:
500g onions, sliced
50g butter
40g flour
1 1/2 l brown stock
salt and black pepper, to taste
3 slices of bread
grated Gruyère, Edam or Ghouda cheese as a topping
Method:
Melt the butter in a pan, add the onion and toss to coat. Fry the butter until soft and translucent (but not coloured) — about 5 minutes. Stir-in the flour and mix to combine then cook for 2 minutes before gradually adding the brown stock.
Mix thoroughly to combine then bring to a boil and cook for a few minutes until thickened. Season liberally then reduce to a simmer and cook for about 45 minutes, stirring from time to time.
Cut the bread into shapes that will fit on top of your soup bowls. Ladle the soup into bowls, top with the bread then cover with the cheese. Place under a grill and cook until the cheese has browned then serve.
