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#NOM-EMBER 2| French Onion Soup




If there's anything that screams French cuisine, its onions, garlic, herbs and wine! This winter warmer of a recipe is a significant starter/lunch/dinner know-how if you want to know (and taste) the essence of our European friends. This is the first time I've made onion soup, and oh my, I'm converted. It's incredible how tasty and hearty a simmering pot of simple veg and herbs can be.

Gimme Some Oven's recipe is a great place to start if like me, you have no idea how to caramelise/sweat onions the "classic" way. Sure, this soup took an afternoon of much care and attention, but its satisfying to come out with onions that for once are not burnt but aromatic, smooth and glossy.

And the star of this dish, I think is actually the wine. We don't consume much alcohol in our household unless its in a fruit cake! So cooking with it is a rarity. And as first times go, I managed to still get quizzed about my age at the checkout when I produced the little bottle. I should take it as a compliment, but these days, I just find it mildly frustrating. haha. But yes, you can really taste that distinctive depth with the alcohol, it goes so well with the herbs and onion.


INGREDIENTS

2-3 servings

  • 2-3 large onions
  • 11/2 tablespoons butter
  • 2 cloves garlic, minced
  • 11/2 tablespoons flour
  • 1/2 cup dry white wine
  • 3 cups of beef stock
  • 1 teaspoon worcestershire sauce (optional)
  • 1 bay leaf
  • 3 sprigs of thyme (or 1 teaspoon dried thyme)
  • salt and freshly ground black pepper, to taste
  • baguette
  • grated cheese (I used Mozzarella)

Melt butter in a large pan.


Peel and slice the onions (thinly sliced is recommended, but I did mine a little more chunky to add a bit more "bulk" and bite to my soup)


Sauté onions in the pan, until they have a bit of colour. Keep stirring, for about 30-40 minutes until they have been well cooked. Add the garlic and flour, and stir in for one minute each.



The bottom of the pan will now be quite clumpy with the flour onion mix. Pour in the wine to scrap the pan clean.

Add the bay leaf, thyme, Worcestershire sauce (if using) and the stock. Then allow to simmer.


Reduce the heat  and cover the soup with a lid, partially. Let simmer for 15 minutes. Remember to add the salt and pepper to taste!




 The baguette can be sliced and toasted under the grill for a few minutes, until golden. ( I guess I got to impatient and couldn't wait longer than a few seconds!) Simply shred your chosen cheese (if using) and add to the hot soup, until all melted and gooey.... mmm


And...Voila!  Soup for lunch, soup for dinner, soup for any time of the day...#soupseason

The best thing about soup? It's perfect for the freezer! So if you end up making way too much, you can always savour it for another occasion. And somehow, like bolognese, the flavour is soo much more enhanced after its been chilling for a few days....

(It seems that I've been quite obsessed with French food lately. But don't worry, the next recipe won't be a French one!) 

Au Revoir For Now!












Check out the previous #NOM-EMBER recipe: Almond Crossaints

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