French Onion Stoup


No, that’s not a typo! Its a thicker stew-ish kind of soup and served with a hefty dollop of creamy mash rather than the usual gruyere-smothered baguette slice. Although there’s nothing stopping you from adding a little extra cheese to the top!

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French Onion Stoup
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Servings
Ingredients
Servings
Ingredients
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Instructions
  1. In a large stock pot, melt the butter and saute the onions gently over medium-low heat for 15-20 minutes or until golden brown.
  2. Add the garlic and saute 2 minutes until starting to colour.
  3. Add the flour and cook, stirring, about a minute.
  4. Add the brandy/white wine or a little stock and stir until it thickens, then add the rest of the stock and the thyme. Simmer over low heat about 10-15 minutes until stoup is cooked through and as thick as you like it - add a little more stock if it isn't brothy enough.
  5. Check here for seasoning - it will be totally dependent on what stock you use.
  6. Serve the stoup around a respectable amount of cheesy mash and shake a little pepper over.
Mashed potato
  1. Cover the chopped potatoes with cold salted water in a pot and bring to a boil over high heat.
  2. boil until the potato is tender, and then drain.
  3. mash the potato with milk, salt and pepper, and gruyere or other cheese.
  4. Serve with the stoup.

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