French onion soup 法式洋葱浓汤

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【French onion soup 法式洋葱浓汤】 Cook 75 mins；Prep 30 mins；Vegetarian；Freezable
Nutrition per serving
405 kcalories, protein 12.0g, carbohydrate 44.0g, fat 19.0g, saturated fat 5.0g, fibre 4.0g, salt 1.0g

Ingredients
Serves 4
For the soup 汤料

4 large Spanish onions (about 900g/2lb) 4只西班牙大洋葱
3 tbsp extra virgin rapeseed oil 特级初榨菜籽油
4 thyme sprigs 百里香
2 bay leaves 月桂叶
300 ml dry white wine 干白葡萄酒
1 rounded tbsp plain flour 普通面粉（不含酵母）
1 tbsp Swiss vegetable bouillon 瑞士蔬菜肉汤

For the topping 装饰物

1 garlic clove, crushed 1颗打算，切碎
1 tbsp extra virgin rapeseed oil 特级初榨菜籽油
4 long slices from a baguette 4片法式长棍
25 g Parmesan, coarsely grated 干奶酪，磨碎条
50 g Gruy?re, coarsely grated 瑞士格鲁耶尔干酪

Method

Cut the onions in half lengthways, then slice down into very thin slices. Heat a very large pan, add the oil when hot, stir in the onions, 3 of the thyme sprigs and the bay leaves, then season with a little salt. It will seem like a lot of onions, but they reduce right down. Cook over a high heat for 5 mins, stirring often. The onions shouldn't brown yet, just start to soften. Lower the heat, then cook slowly for 35 mins, uncovered, stirring often until the onions have reduced right down and are very soft.
把每只洋葱切半，再切成细条。取一大平底锅，等油热了，倒入切好的洋葱， 3片百里香，月桂叶加上盐搅拌。大火煮5分钟，持续搅拌。不要让洋葱变色，转入小火，再煮35分钟，不要加锅盖，一直搅拌直到洋葱缩小变软

While the onions are cooking, bring the wine to a boil in a small pan, then bubble away for 30 secs. Remove and leave to cool. Tip the flour into a small heavy pan and toast over a medium heat for a few mins, stirring occasionally, until light brown in colour. Set aside.
煮洋葱的同时，另外取一小平底锅，倒入白葡萄酒，微煮30秒去泡沫。关火冷却。把面粉倒入另外一小平底锅，用中火微烤几分钟，保持搅拌直到变成微棕色，放旁边备用。
When the onions are very soft and reduced, turn up the heat so they caramelise, then cook for another 12-15 mins, stirring along the bottom of the pan occasionally to mix in the brown sticky bits. When the bottom of the pan and all the onions are sticky and a rich brown colour, stir in the flour. With the heat still high, gradually pour in the wine, again stirring in the bits from the bottom. Pour in 1.2 litres of cold water. Stir in the bouillon, then slowly bring everything to the boil. Skim off any froth from the surface. Simmer for 15 mins so all the flavours can mingle.
当洋葱充分变软和缩小后，在转大火12到15分钟，不断搅拌底部，使洋葱微微发焦，变成棕色小片。当洋葱变得粘稠并且成深棕色，倒入准备好的面粉。继续大火，慢慢地倒入白酒，并接着搅拌底部。倒入1.2升冷水，倒入肉汤搅拌，然后转小火开始煮。撇去表面的泡沫。小火炖15分钟，让所有食料的味道充分混合。
While the soup simmers, make the topping. Heat oven to 200C/fan 180C/gas 6. Mix the garlic and the oil together. Brush all over the bread slices, then cut each one into cubes. Scatter over a baking sheet, then bake for 8-10 mins until golden. Set aside. Line a baking sheet with baking parchment or a sheet of non-stick silicone. Remove the leaves from the remaining thyme sprig, then mix with the grated Parmesan. Scatter and spread over the lined baking sheet into a 13 x 8cm rectangle. Bake for about 8 mins until melted and turning golden. Remove, leave to firm up, then snap into jagged pieces.
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