French Onion Soup

About French Onion Soup

Ingredients

• Roux
• Butter 2 tbsps
• Refined flour 2 tbsps
• Soup
• Medium onions, thinly sliced 3
• Olive oil 1 tbsp
• Garlic 4 cloves
• Vegetable stock 1 litre
• French bread 4 to 6 slices
• Go Cheese Mozzarella, grated 140 gms
• Scallion, sliced 1 to garnish

How to Make French Onion Soup (Stepwise Photos)

Method

1. To make roux heat butter in a non-stick pan, add flour and saute, stirring continuously, till dark brown.
2. Preheat oven to 200º C.
3. Heat oil in a deep non-stick pan, add onions and saute till lightly browned. Add garlic and saute till well browned.
4. Gradually add vegetable stock and mix well. Add salt and pepper powder, mix and let the mixture simmer for 4-5 minutes.
5. Toast the French bread slices in the preheated oven.
6. Add the roux and mix well to ensure that there are no lumps.
7. Pour soup into 4 soup bowls, top it with mozzarella cheese.
8. Keep the bowls in the preheated oven and cook for 2-3 minutes or till cheese gratinates
9. Garnish with scallions and serve piping hot with the French bread toasts.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps