Bovril & Onion Soup
Simple ingredients, simple to make, but with a great taste. This easy-to-make onion soup is a good example that how a few ingredients can give you great results.
Ingredients for 2 - 3 persons:
1 Large White Onion
3tbsp Flora Butter
1 Garlic Clove
1tsp Sugar
2tbsp Bovril
2tbsp Plain Flour
20ml Dry White Wine
1 French Baguette
6 slices Swiss Cheese
1/2tsp Knorr Aromat
Salt & Pepper to taste
Fresh Parsley
Directions:
Add 1 tablespoon of butter and a teaspoon of olive oil in a large saucepan. Turn to medium heat.
Slice the onion thinly and add it to the saucepan when the butter has melted.
Add a finely minced garlic clove and the sugar, and stir.
Gently caramelize the onions for about half an hour on a low-med flame. Stir constantly until they are nicely browned and soft.
Mix the Bovril with around 800ml of hot water.
In a deep pot, melt 2 tablespoons of butter and add 2 tablespoons of flour.
Stir well to create a roux. Cook for about 30 seconds stirring constantly then slowly add half of the bovril liquid.
Mix well to achieve a thick broth. Then add the caramelized onions.
Stir in the wine, salt & pepper, and the rest of the Bovril.
Bring it to a boil, then simmer on a low flame, partially covered for about 40 minutes.
In the meantime, slice the baguette, brush it with some olive oil, and sprinkle some Aromat on top.
Bake for about 8 minutes or until the bread starts to brown up.
To serve, simply place a couple of ladles of soup in an oven-proof bowl or ramekin. Place the bread on top to cover all the soup, and place 3-4 slices of Swiss cheese on top.
Place the bowls in a hot oven or under a grill until the cheese is bubbling.
Serve with some freshly chopped parsley on top.
