2 tbsp vegetable oil
100g (3.5 oz) unsalted butter
6 large onions (about 1.5kg/3.3 lb), finely sliced
6 cups beef stock
2 star anise
2 bay leaves
1 cup Chinese Shaoxing cooking wine
2 tbsp finely grated ginger
2 tbsp soy sauce
3 tbsp cornflour (cornstarch), mixed with 3 tbsp water
4 slices bread, lightly toasted
2 cups (about 100g/3.5 oz) grated gruyere or cheddar cheese
2 tbsp finely sliced chives
sea salt
Delicious!
Just made this tonight after eyeing the recipe for a week. Really superb…I will be making it often!
100% Worth the Effort!
I made Marion’s “French-ish” onion soup from her ‘Always Delicious’ book. All I can say is WOW! The little Asian tweaks made the beef broth so rich and flavourful. The recipe was also super easy, it’s just a little bit of a labour of love to get those onions beautiful and caramelised.
5/5, would definitely make it again. It was totally worth the effort.
So delicious.
Never made french onion soup before.
As a huge fan I went for Marions recipe and it was sensational! Will be making again.