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Thursday, 5 November 2015

Delicious French Onion Soup with your Harvest



Following on from our post the other day about how to grow onions, we thought it would be a good time to think about what to do with some of them! Onion based soups have been popular at least as far back as Roman times. They were then usually seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyère melted on top. The croutons on top is reminiscent of ancient soups
INGREDIENTS
  • 6 large red or yellow onions, peeled and thinly sliced.
  • Olive oil
  • 1/4 teaspoon of sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock
  • 1/2 cup of dry white wine
  • 1 bay leaf
  • 1/4 teaspoon of dry thyme
  • Salt and pepper
  • 8 slices of toasted French bread
  • 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
METHOD
1 Cut each onion in half lengthwise, then slice into half-moons. Slice these half-moons in half again. Place them into a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). You can let them cook even longer — an hour and a half will give you deeply caramelized onions! Just let them cook, stirring at times, as you see dark colour emerge. After 45 minutes they will look pale mahogany in colour. You can let them get even darker if you like — just don't let them burn or get black. Adjust the heat as necessary.

2 Add the sugar about 10 minutes into the process to help them to carmelise. The rich flavour of the base is not due just to the broth, but to the caramelized onions (typically, the pot is full of sliced onions, which will shrink down to less than half the volume on cooking).

3 Add garlic and sauté for 1 minute. Add the stock,  wine, bay leaf, and thyme. Cover partially and simmer until the flavours are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

4 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

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