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french onion soup

In this soup, the onions are first browned slowly in very little oil, before the stock is added. This long browning process at the beginning is important because it gives this soup its flavour and colour.

serves 4

1tsp olive oil

450g/1lb onions, finely sliced

1tbsp brown rice flour

850ml/30fl oz/3³/₄ cups vegetable stock or water

salt and freshly ground black pepper

1–2tbsp chopped spring

(green) onion or chives, to serve

Heat the oil in a large saucepan, add in the onions, stir, then fry them slowly for 15–20 minutes until they’re lightly browned and very tender, stirring often, particularly towards the end of cooking time. Stir in the flour, cook for a few seconds, then pour in the stock or water. Bring to the boil, then let it simmer gently, uncovered, for 10 minutes, to cook the flour. Season with salt and freshly ground black pepper. Serve with a sprinkling of spring (green) onions or chives.