French Onion Soup – Pareve version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the canola oil in a pot over low heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry for 30 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the flour to the onion and stir for a minute.

   Stove

   💡Flour cooked for a minute with the onion and canola oil thickens the soup without lumps: stir it in well before the liquids.
2. 4
   Add the wine and cook for 2 minutes.

   Stove
3. 5
   'Add the stock, season with salt and black pepper and bring to a boil. 'Turn down the heat and simmer 20 minutes.

   ⚙ SimmeringStove

   💡The soup's flavor comes from the browned onion: low heat, frequent stirring and patience. Onion burned at the edges makes a bitter soup.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 6
   Divide the soup among ovenproof bowls, place slice of bread on top of each bowl and sprinkle with the cheese.

   LadleRamekins / cocottes
5. 7
   Put the bowls under the oven broiler for 3–5 minutes, until the cheese melts and bubbles.

   OvenRamekins / cocottes