“It is the soup of soups.”
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!
Cut up those large onions into rings!
Thyme for herbs…
- 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
Caramelised and yummy…
Final stages…my trusty blender…
Don’t be tempted to eat the toasted baguette!
- Preheat the oven to 200°C/400°F/gas mark 6.
- Peel and thinly slice 700g onions, spread in a large roasting tin with the smashed garlic cloves and drizzle with the oil, and seasoning.
- Add 50ml of water, then roast for 30 minutes.
- Add the thyme and roast for a further 30 minutes stirring often, until the onions are brown and tender.
- Remove from the oven, transfer the onions to a saucepan.
- Add the wine to the roasting pan and stir for 2 minutes.
- Add the flour, blend to a smooth sauce and then add to the onions.
- Pour in the boiling beef stock, cover and leave to simmer for 30- 45 minutes, then blitz with a hand blender.
- Adjust the seasoning to taste with freshly ground sea salt, black pepper and a touch of cayenne.
- Toast thin slices of baguette to make the croutons.
- Ladle into heatproof bowls, place the toasted croutons, then cover with thinly sliced Gruyere.
- Grill till golden and the cheese is bubbling, then serve immediately.
Ready for the grill now.
Melted and marvellous…a super soup!
I love this season,