Thursday, March 28, 2013

Recipe: Classic French Onion Soup

A good French onion soup is one of the nicest dishes in existence! I've tried to make it as traditionally as possible, but if you wanted to up the anti go to your butchers and buy a marrow bone. A french onion soup should be beautifully sweet, savoury, wine-y and meaty! This sublime meatiness is often accomplished by chucking a marrow bone into the soup whilst it is boiling, the marrow within enriching and thickening the soup. I didnt have one to hand, and I served the soup with my friend's homemade focaccia instead of the classic toasted gruyere on french bread, but this was a marvellous soup- and I reccomend you give it a go!

Classic French Onion Soup (serves 2_

50g butter (or any animal fat/ beef dripping/lard)
1 large white onion, sliced
2 red onions, sliced
3 garlic cloves, sliced
1 tsp sugar
Pinch herbs du Provence
100ml white wine
60g meat juices (or leftover gravy etc.)
1 litre beef stock
Salt and pepper to taste

1. Fry the onions, garlic, sugar and herbs in a saucepan for 25 minutes, stirring occasionally. Add the white wine and cook for a further 10 minutes.

2. Add all the other ingredients, and cook on a medium heart for 1 hour, stirring occasionally. Season to taste, and serve.

1 comment:

  1. Hi there!
    I recently came up with your blog and really enjoyed going through your recipes! don'y know were to start, everything looks so yummy!I was wondering if you would be interested in sharing your posts on Glipho? I bet that our users would love to read your stuff! It's a quite new social publishing platform, where you can connect to every social network accounts, really easy to use it and communicate with your followers and a good way to get exposure! In additional, you are able to import the posts from your blog in a super-easy way without affecting it at all.

    Please, have a look and take a tour to know more about and if you feel like it, in one click you can set up your account!

    I hope you will join our Glipho community soon.
    All the best,