Raymond Blanc onion soup with croutons, Comte cheese and butter and Roscoff onions on Simply Raymond blanc.
The ingredients are: 2 tbsp plain flour, 60g unsalted butter, 1kg Rose de Roscoff onions, or white onions, cut into 3mm slices, 2 tsp sea salt, 2 pinches freshly ground black pepper, 200ml dry white wine, boiled for 30 seconds, 1.5 litres cold water and 1 tsp caster sugar (optional).
For the croutons: 12 x 1cm slices baguette and 150g Comte cheese (ideally two-year-old), grated.
See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES
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