- 3 medium sweet Onions, finely chopped
- 2 cloves of garlic
- 1 tablespoons butter, softened
- 2 bay leaves
- 2 tablespoons corn-flour
- 1 cup milk
- 1 cup vegetable stock
- salt and black pepper to taste
- 1/4 cup tablespoons cheese (like grueye)
- sprigs of thyme herb for garnishing
- French baguette, sliced
- To begin making, melt the stick of butter in a large pot over medium heat.
- Add the onions, garlic, bay leaves, a few sprigs of thyme, salt and pepper and cook until the onions are very soft and caramelized. This takes about 25 minutes on low heat. Avoid turning the heat to high, as we want a light caremelisation.
- Dissolve the corn flour in 1/4 cup of milk and keep aside.
- Add the stock, milk and the corn flour milk to the onion mixture and bring to a boil. Turn the heat to medium and simmer until the soup begins to thicken for about 10 minutes.
- Check the salt and pepper levels and adjust to suit your taste. The soup is now ready to be served.
- Pour the French Onion Soup into bowls, place a slice of the French baguette over the soup and top the bread with cheese. Put the bowls into the preheated oven (200 C, with broiler on) to toast the bread until the cheese melts.