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A recipe found on http://www.cookuk.co.uk. This rich brown soup is packed with onion flavour and is delicious for those occasions when soul food is needed to raise the spirits, but you don't want to work too hard. We never have any leftovers and the pot always ends up being mopped clean with bread so as not to waste any of this glorious stuff.
Ingredients
Makes 4 servings
- 4 medium sized onions, thinly sliced
- 2 tblsp or butter
- a glug of olive oil
- 850ml beef broth (I use Oxo cubes and boiling water)
- 120ml red or white wine (sherry will also do)
- A dash of Worcestershire sauce (optional)
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 fresh garlic cloves chopped up small
- French Bread stick
- Enough grated cheese gruyere/chedder/mozzarella to top the cheese
- Salt and pepper to taste
Preparation
Prepare the onions, I prefer to use a mandolin to get them very thinly sliced. Place the onions into a frying pan, add the butter and olive oil and turn up to a medium heat. Turn the onions every minute or so to ensure they are evenly cooked. You are aiming for them to turn a light brown colour.
Transfer the caramelised onions to a pot and add all the other ingredients except the bread and cheese. Allow it to simmer for about 30 minutes, the aim is to get the onions so they are soft but not falling apart. Red wine gives a much darker soup. I like to blender the soup rather than serve it chunky.
Next slice the French bread and lightly toast under the grill, as the bread just starts to colour sprinkle the grated cheese over. Once the cheese has melted and starts to bubble remove it and serve it with the hot soup.
I don't add any additional seasoning to the soup as the Oxo stock is pretty salty and the soup has big enough flavours to hold its own.
Comments
Licked the bowl clean. This is sure to become a staple in our house.
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