French onion soup - Soupe à l'oignon...

I'm not a huge fan of onion... to be honest I'm hardly a fan at all... and the reason to that is that onion doesn't go well with me. Raw onion is OK, diced in a salad or on a sandwich but cooked, fired etc. onion kills me... I always(!) have such a huge stomach ache after I eat it that I simply stopped all together.
French onion soup is something my Hubby always wanted to try and he finally did. He loved the soup! I liked it. I was surprised by it's sweet taste and nice soft texture and I have to admit I really liked it, but then again... pain came after about half an hour after eating.
If you like onions try this recipe! You'll love it!
P.S. My Hubby used a recipe from Raymond Blanc's book and that's the exact recipe below.

"French onion soup (Soupe à l'oignon) is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings... Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a broiler in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups." - by

How to make it...

- 2 tbsp unsalted butter
- 8 medium Roscoff or Spanish onions, cut in half and then sliced into 3mm slices
- 1 tbsp plain flour, toasted in a preheated oven 170°C for 30 minutes
- 200 ml dry white wine, boiled for 30 seconds to remove the alcohol
- 1.5 l of boiling water (beef or chicken stock can be used)
- Sea salt & freshly ground black pepper
- 1 tsp sugar (optional)
Croutons to serve:
- 12 slices of Baguette, cut 1 cm thick
- 150 Gruyère cheese, grated ( Hubby used Cheddar)

On a high heat, in a large non-stick saucepan, melt the butter without letting it brown. Add the onions and soften for 5 minutes, stirring frequently. Season with 10 pinches of salt and 2 pinches of pepper.
Continue cooking the onions for 20–30 minutes to achieve an even, rich brown caramel colour. Stir every 2–3 minutes to prevent burning. Stir the flour into the caramelized onions and mix thoroughly. Gradually stir in the white wine and one third of the boiling water. Whisk well and add the remaining water. Bring to the boil, skim off any impurities from the surface and simmer for 15 minutes. Taste and correct the seasoning, adding the sugar if required.
Arrange the baguette slices on a baking tray and sprinkle two thirds of the grated Gruyère over them. Place under a hot grill for 3–4 minutes to melt and slightly brown the cheese. Serve the soup in bowls, with the croûtons on top. Serve the remaining Gruyère separately.