French Onion Soup Recipe
There’s nothing to warm up winter like a good bowl of soup – and it can be really healthy and cost-effective! Seasonal vegetables are ideal for a lovely soup. Pretty much all you need for this recipe, are enough brown onions, a few pantry staples and some patience to get the best out of the basic ingredients.
Brown Onion Soup Recipe
Serves 8
150 g butter
8 big brown onions, peeled and sliced
100 ml port-style sweet wine
2 litre chicken stock
100 g bacon, chopped
salt and pepper
16 slices baguette, toasted
1 cup grated Gruyere cheese
1 tablespoon chopped parsley
Heat butter until it is a nutty brown.
Add onion and cook for about 20 minutes until soft and beautifully browned.
Flavour with salt and pepper.
Increase heat, add port and vinegar and cook to release caramelisation at bottom of pot.
Add chicken stock, bacon and bouquet garni and bring to the boil.
Leave to simmer for an hour and spoon of any foam.
Flavour again if necessary.
If you prefer a smooth soup, use a blender to reach the desired consistency or serve as a more rustic onion soup without blending.
Top baguette slices with cheese and grill in the oven until bubbling.
Serve bread slices on top of the soup and with a glass of 2018 Culinaria Chenin Blanc.
There’s nothing to warm up winter like a good bowl of soup – and it can be really healthy and cost-effective! Seasonal vegetables are ideal for a lovely soup. Pretty much all you need for this recipe, are enough brown onions, a few pantry staples and some patience to get the best out of the basic ingredients.
Brown Onion Soup Recipe
Serves 8
150 g butter
8 big brown onions, peeled and sliced
100 ml port-style sweet wine
2 litre chicken stock
100 g bacon, chopped
salt and pepper
16 slices baguette, toasted
1 cup grated Gruyere cheese
1 tablespoon chopped parsley
Heat butter until it is a nutty brown.
Add onion and cook for about 20 minutes until soft and beautifully browned.
Flavour with salt and pepper.
Increase heat, add port and vinegar and cook to release caramelisation at bottom of pot.
Add chicken stock, bacon and bouquet garni and bring to the boil.
Leave to simmer for an hour and spoon of any foam.
Flavour again if necessary.
If you prefer a smooth soup, use a blender to reach the desired consistency or serve as a more rustic onion soup without blending.
Top baguette slices with cheese and grill in the oven until bubbling.
Serve bread slices on top of the soup and with a glass of 2018 Culinaria Chenin Blanc.
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