Ok I've given in to the changing weather, the cold damp autumn nights.
I guess this is the time of the year when a warming cup of soup comes into
it's own.
In the '80s and '90s, soup making went out of style for lots of home-cooks.
But in recent years fresh soup sales have really taken off as
people realise the versatility and diverse nature of home-made soup.
I have vivid memories of my mum's delicious creations, and how they often
played a big part in getting over a bad cold.
INGREDIENTS
600g (1lb 9oz)onions, peeled and chopped
50g (2oz) butter
1 large garlic clove, crushed
I Tbsp flour
1 litre brown beef stock*
1 dessertspoon tomato puree
1 sprig fresh thyme
1 measure brandy (optional)
1/2 bay leaf
4 slices of baguette
1 dessertspoon Olive oil
1 clove of garlic peeled
75g (3oz)gruyere cheese,
Method
The whole key to a good French Onion Soup is patience.You need large sturdy saucepan in which to cook the oinions slowly. Stir occasionally and they will caramelize as the nature sugars in the onion are released. If they do get a little "caught on the one side add a few drops of water and stir, the caramelization will even out. As I stressed be patient the cooking of the onions may take 45 minutes but the results will well worth it.
1. Melt butter in thick bottomed saucepan and add onions and garlic.
2. Cook over a medium to high heat until golden brown, stirring from time to time.
3. Add flour and cook for a further two to three minutes (cornflour can be added at the end instead for those with gluten intolerances).
4. Gradually add beef stock 1-2 ladles at a time, tomato puree. Then add herbs and brandy, bring to the boil and season. Lower heat and simmer for 15 minutes. *May need longer if using a boullion cube instead of beef stock.
4. Toast baguette slices, gently brush with the olive oil and rub with the garlic clove, then cover with cheese.
To Serve
Pour soup into four oven-proof soup bowls and place toast on top. Gently toast cheese under grill or in oven.
CHEFS TIP:
"If using a boullion cube and water, simmer with some carrot, leek and onion first and then strain. This mixture will improve the quality of the stock."
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