Pages

Sunday, 8 January 2012

French onion soup

























Why has it been so long since I've made this oniony wonder? The inclination to throw everything into the soup pot at this time of year is a strong one; especially when there's a wealth of wintry root veg in season. Lest we forget that often, simplicity is best.

A small knob of butter
5 Large brown onions, thinly sliced
2 Bay leaves
A few sprigs of fresh thyme
2 Garlic cloves, finely chopped
A splash of dry sherry
500ml Beef or vegetable stock
2Tsp mustard powder
Salt and pepper
1 ciabatta loaf, sliced
Finely grated gruyere cheese

1 Melt the butter in a pan, before adding the thyme, garlic and bay. Stir gently for a few minutes, then add the onions. Soften gently on a medium heat for about 10 minutes.
2 Stir the mustard powder into the onions, add the sherry and then pour in the stock (I used vegetable stock in this instance - prefer beef though). Simmer on a relatively fast bubble for about 20 minutes.
3 Toast the ciabatta slices, then top with grated Gruyere. When ready to serve, spoon a portion of soup into a bowl, float a ciabatta on top and then grate in a bit more cheese for good measure. Pop under the grill for a few minutes, then serve.

8 comments:

  1. Very beautiful picture, and I guess the soup was very tasty too ;) I think that's the magic of the winter - warm comfort food that comes out cold-resistent produce :)

    ReplyDelete
  2. Thanks for the kind words Migle. I love wintery comfort food - couldn't say that the prospect of Spring isn't an exciting one though!

    ReplyDelete
  3. This looks absolutely delicious. Would love for you to share your gorgeous pictures with us at foodepix.com.

    ReplyDelete
  4. Wonderful! A beautiful photo and a recipe. I appreciate that you throw in the vegetarian option too. Maybe I can surprise my husband one evening with a destroyed version of this soup(I'm not really known for my culinary skills). Thank you :)

    ReplyDelete
  5. I love your pics and your blog! A big hug from Tuscany! Pat

    ReplyDelete
  6. Thanks Patty! Finch & flower - I'm sure that it'll taste lovely...

    ReplyDelete
  7. You need to caramelise the onions for longer

    ReplyDelete