French Onion Soup 法式洋葱汤

Ingredients

• 25g butter 25g 黄油
• 400g onions (2cups), finely sliced 400g 洋葱，切细条
• 1 garlic cloves, finely chopped 1片大蒜，切碎
• 20g plain (all-purpose) flour 20克 面粉
• 1litre (4cups) chicken stock 1升鸡汤
• 125ml white wine 125毫升白葡萄酒
• 1 bay leaf 1法国香叶
• 1 sprig of thyme 1枝百里香
• 6 slices of stale bread (baguette) 6片面包（法国长棍面包）
• 50g grated Gruyere cheese (finely grated) 50克搓碎的葛鲁耶尔乳酪

How to Cook

1. Melt butter into heavy pot and add onions. Leave with lid off and cook over a low heat for about 25 minutes, stirring occassionaly. When onions are a deep golden brown or when caramalised it is ready for next step.
   在一个锅中将黄油融化并加入洋葱。 不要盖锅盖用小火炒洋葱25分钟，不停翻炒直到洋葱完全金黄或者麦芽糖色
2. Add the garlic and flour to the pot and stir continuously for two minutes.
   加入大蒜和面粉不停搅拌大约两分钟
3. Slowly add the chicken stock, wine and stir continously until boiling.
   加入鸡汤，白酒，慢火煮到开
4. Add bay lef and thyme. Cover pot and simmer for another 25 minutes. Remove bay leaf and thyme sprig. Turn on the grill.
   加入法国香叶和百里香，盖上锅盖小火炖大约25分钟，取出法国香叶和百里香。将烤箱开到烧烤档
5. Toast the bread (baguette), then put the pieces into the bowls evenly.
   将面包放入烤箱烤一下，然后均匀地放入碗中
6. Ladle the soup on top. Sprinkle the cheese on top and place the bowls under the grill until the cheese melts turns golden. Serve straight away.
   将汤舀在面包上，撒一些乳酪，将碗放入烤箱直到乳酪融化，面包变金黄。
   
   -- 又是一道法国菜，最近很爱法国菜.....香郁又甜美的法国洋葱汤是我在餐厅常点的头盘。 第一次自己做，才知道看似简单的一道菜包含了这么多工夫在里面，火候是这道菜的关键，煎
   洋葱的时候急不来，慢慢地将洋葱的香味挤出来....