Perfect all year round, French Onion Soup offers rich flavour. Recipe courtesy of AGA Demonstrator Naomi Hansell. You can catch up on Naomi's Facebook live on cooking vegetables in the AGA here.
Serves 2 - 3 (easily doubled or multiplied to serve more)
Brown onions, peeled and finely sliced
20g butter
1 tsp plain flour
500ml stock
1/2 tsp salt to more to taste
Freshly ground black pepper
Method:
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.