Onion Soup

December 22, 2009

I remember enjoying French Onion soup as part of our Christmas meal when I was young.

This is such a simple tasty recipe, it is also really cheap to make.  I think the key to this soup is getting the onions right.  The first time I made it I didn’t let the onions soften properly and it really made the difference.  Give the onions a bit of extra time at the beginning.

This one is great in a slow cooker as well, cooking  for a long time of a slow heat.  If you do choose the slow cooker, still soften the onions first.

Ingredients

4 x Large Onions

1 X Clove of Garlic

1.5 litres water with 1 and a 1/2 cubes of veg stock

1/2 teaspoon of thyme

2 x tablespoons of Olive Oil

Salt and Pepper to taste

They are the only ingredients you need for a really tasty simple soup.  However, I’ll put a couple of twists in to mix it up a bit.  The beauty of this soup, like all soups, its open to experimentation.

1/2 teaspoon of Balsamic Vinegar

50ml white wine

Sage

Extra Garlic

Extra Thyme..

Method.

Chop the onions and soften in the preheated Olive Oil.  Have on a low heat, with a lid on the pan.  Let the onions sweat down over a 20 min period, making sure you stir frequently to avoid burning or sticking.

After 20 mins, the onions should have caramalised and softened.  Chop or crush the garlic and add, allow to cook for 5 minutes.  Stir in the thyme.

Boil a kettle and dissolve 1and half veg stock cubes in 1.5l of water, add this to the onions, add salt and pepper.

Leave to simmer for at least 30 mins, stirring occasionally.  I prefer to leave it for as long as possible, keep on a low light.

You can blend the soup, or eat it as it comes.

This dish is traditionally served with cheese croutons.  For vegans, cut a thick chunk of crusty bread, cut or rip into pieces.  You can toast in the oven, or fry in a little olive oil.  Add the croutons to the soup to serve.  For Veggies, follow the same, but add lots of your favourite cheese on to to the croutons.

Bon Appetit

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