French onion soup with king crab09/11/2015
May the French be blessed for this delicious dish. Such a tasty, flavourful and filling dish can be created from such simple ingredients. The trick to getting this sublime flavour is in stewing the onions for a long time on low heat.
We have our own version of this wonderful dish with the delicious red king crab!
200g king crab meat
onions (8 average size bulbs)
1 ts sugar
1 ts salt
1 ts dried thyme
1 tbls wheat flour
100 ml white wine
700-750 ml veal broth
6 baguette slices
100 g Gruyère cheese (can be replaced with Gouda or Emmental), graded
Fresh thyme or parsley
Peal and slice the onions.
Melt the butter on a pan. Add onions, sugar, salt, thyme and then stir.
Stew on a low heat for about an hour until the onions are golden brown and completely soft, jellylike. Sprinkle some flour on the onions and stir.
Pour some wine on the pan and boil for 5 minutes.
Add the veal broth .
Boil the soup for another 30 minutes.
Season with salt to taste.
Preheat the oven to 230 degrees.
Roast the baguette slices in the oven until they are crunchy and take them out of the oven.
Add the king crab meat to the bread, grade some cheese on top and cook to golden brown in the oven.
Place a slice on every bowl (the bread must remain on the soup).
And that is all.