French Onion for Souper-Saturday…

“It is the soup of soups.”

-Ambrose Heath

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I think this was the first ‘posh’ soup I ever tried to make, but these days I have put a new twist on the recipe; roasting the onions with smashed garlic and adding some white wine and blitzing it with my blender!

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Cut up those large onions into rings!

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Thyme for herbs…

Ingredients:

  • 800g onions
  • 4 cloves of garlic
  • 2 tbsp olive oil
  • 2 tbsp flour
  • 1 litre beef stock
  • 100ml white wine
  • 1tbsp chopped fresh thyme
  •  Ground sea salt, black pepper and cayenne
  • Baguette to toast
  • Gruyère

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Caramelised and yummy…

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Final stages…my trusty blender…

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Don’t be tempted to eat the toasted baguette!

Method:

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Peel and thinly slice 700g onions, spread in a large roasting tin with the smashed garlic cloves and drizzle with the oil,  and seasoning.
  3. Add 50ml of water, then roast for 30 minutes.
  4. Add the thyme and roast for a further 30 minutes stirring often, until the onions are brown and tender.
  5. Remove from the oven, transfer the onions to a saucepan.
  6. Add the wine to the roasting pan and stir for 2 minutes.
  7. Add the flour, blend to a smooth sauce and then add to the onions.
  8. Pour in the boiling beef stock, cover and leave to simmer for 30- 45 minutes, then blitz with a hand blender.
  9. Adjust the seasoning to taste with freshly ground sea salt, black pepper and a touch of cayenne.
  10. Toast thin slices of baguette to make the croutons.
  11. Ladle into heatproof bowls, place the toasted croutons, then cover with thinly sliced Gruyere.
  12. Grill till golden and the cheese is bubbling, then serve immediately.

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Ready for the grill now.

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Melted and marvellous…a super soup!

I love this season, 

Frances 😊

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