Perfect all year round, French Onion Soup offers rich flavour. Recipe courtesy of AGA Demonstrator Naomi Hansell.
Serves 2 - 3 (easily doubled or multiplied to serve more)
Brown onions, peeled and finely sliced
1 tsp plain flour
1/2 tsp salt to more to taste
Freshly ground black pepper
1. Put the butter and onions in a small pan with a lid on and cook, stirring occasionally, on the AGA simmering plate for 30 - 45 mins until the onions are coloured. Alternatively cook on the floor of the roasting oven, checking occasionally to make sure the onions don’t overbrown.
2. Once softened and caramelised, add 1 tbsp plain flour and stir in. Add the stock, taste and season with salt. Bring to the boil and simmer for a few minutes, either on the simmering plate or in the simmering oven.
3. To serve, toast some rounds of baguette or other fresh bread, rub with a clove of garlic and cover with grated cheese. Toast the cheese topped toasts at the top of the roasting oven and serve the soup in bowls with 2 or 3 toasts per person floating on top.
The soup (without the toasts) can be made in advance and chilled for 4 - 5 days or frozen until needed.