- Lots of thinly sliced Onion and Butter. Sliced Cheddar cheese. A tiny bit of finely chopped Garlic. Some normal Flour.
- Thyme, Bay leaf and lots of coarsely-ground Black Pepper. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by melting some butter in a large pan (in medium heat) to slow caramelize the onions/Garlic till rich golden brown (but not so dark as to taste bitter). Stir frequently to avoid burning, for 30-40 mins. Be patient, U really need to do this properly else no good soup ! When it’s done, add 2-tablespoon of normal Flour – this will helps thicken the soup and gives some body. Stir and mix well.
Add the chicken stock. Bring to boil, simmer till Onion begins to melt – abt 30 mins. Add the Seasoning Ingredients. Ladle the soup into oven-safe bowls, top with the sliced cheese. Pop into a pre-heated oven (grill mode) @ 180C for about 5-10 mins or until the cheese starts to bubble and light brown. Your bowl of The VianD’s version of “French Onion Soup (Soupe à l’oignon)” is ready to be served hot.