French onion soup

I haven’t made this for a long time but I woke up this morning to rain that looked like it wasn’t going to stop and really fancied making and eating French onion soup. It’s a delicious warming soup with deep flavours. Perfect comfort food on a cold day and well worth the effort.

Start by making a good vegetable stock mine was mainly made of leek and mushroom trimmings and a carrot. While your stock is simmering peel and slice about 900g – 1kg of onions. I caramelise the onions in a wide frying pan rather than in the soup saucepan as it’s got a much larger surface area. I melted about 75g butter in the pan and then as the onions softened and started to turn golden brown I added 2 cloves of crushed garlic and fried for a while longer. As the onions started to brown I added a tsp. of brown sugar and a tbsp. of balsamic vinegar and fried some more as they browned and caramelised. I then added a tbsp. of plain flour and stirred that in. I then transferred the onions into a thick bottomed saucepan and put a couple of ladles of stock in the frying pan and poured this into the saucepan too. I poured on more stock in total about 900ml and added a 330ml bottle of cider (you can also use white wine which is more traditional but I like the flavour the cider gives the soup), a tsp. of marmite, a couple of bay leaves, a pinch or two of dried thyme (you can use fresh if you have it) and a good grinding of black pepper. I then brought the soup to a boil and then simmered it covered for about 15 mins. Taste and check the seasoning. Meanwhile I lightly toasted 8 slices of French bread and grated about 120g of Gruyère cheese (Emmental is also good) and heated up by grill to hot. Then put 4 bowls on a baking tray and ladled the soup into them (removing the bay leaves) and put two slices of toasted bread on each and liberally covered each with cheese and them ground a little pepper on the top and pout them under the grill for a few minutes until the cheese melted and started to brown. Serve immediately.




2 thoughts on “French onion soup

  1. Simon Greenall says:

    There’s a twist I learned when I used to have this in the Brasserie Georges in Lyon. When everything is ready, mix an egg yolk with port, make a hole in the middle of the crust and pour the mixture in. Without damaging the crust, move the ladle to spread the mix into the rest of soup. It makes it even more rich and flavoursome.

    Liked by 1 person

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