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Onion Soup with Wine  Veg HT SP  French  45mins


Serve 4     Hot  Vegetarian  Vegetable  Vegetables Soups Starter  Hors d'oeuvre  France  Europe



3 large Onions, sliced

50g/2oz Butter

1 tbsp Plain Flour

1/2 teasp Brown Sugar

1.2L/2pts Water

8 thick slices from a French Stick

4 tbsp Dry White Wine

Salt and Pepper

50g/2oz Gruyere Cheese




1. Melt half the butter in a pan and fry gently the onions until transparent. Sprinkle with the flour and cook until it begins to brown. Add the sugar and mix well.


2. Add the water little by little then bring to the boil. Reduce the heat and simmer for 20 minutes.


3. Preheat the oven to 230C, 450F,  Gas mark 8.


4. Fry the bread in the remaining butter then place the slices in the bottom of a large ovenproof soup tureen.


5. Add the wine, salt and pepper to the soup then pour over the bread. Sprinkle with grated Gruyere and cook in oven for 10 minutes or until the cheese has melted.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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