Cook: French Onion Soup
Ok so here’s the weird thing about me, I regularly crave the ‘wrong’ foods in the ‘wrong’ seasons. That is, I am all about ice cream in Winter and have strange cravings for soups come summer. That’s partially how I ended up with this recipe for French onion soup two weeks out from Christmas.
The other part? We had a kilo of onions, already sliced, leftover from a barbecue the day before that we hadn’t put on the barbie (because we sliced two kilos, because we’re ridiculous) and I had to do something with them. I could’ve done loads of things, such as caramelised onion tarts or caramelised onion relish for the summer, but I wanted French onion soup and I’d be dammed if anyone got in my way of enjoying weird Winter foods on a hot night.
Most of this stuff I already had lying around the house, but honestly – a kilo bag of onions is like a dollar and if you have a knife as sharp as mine, there should be no tears. (Alternatively, use a food processor on the slicer setting). I’ve been reheating leftovers on the stove, because I find it easier to get a consistent heat throughout – but I’m sure it reheats just as well in a microwave. Also, in the fridge, the stock may split with the oil a bit, leaving weird yellowy bits – don’t worry about them, they’re not scum and they’ll melt in the reheating process.
French Onion Soup
- 1 kilo brown onions, sliced
- 60 g butter
- 2 tbs olive oil
- 2 tsp brown sugar
- 2 tsp plain flour
- 1/3 cup white wine
- 4 cups beef stock (I like Campbells)
- Toast with grilled cheese – just enough for however many you’re serving that night
- Get a large pot and place it on the stove on a medium-low heat and melt the butter and oil together until they’re sizzling and a bit brown
- Add the onions and a teaspoon of salt, then cook, uncovered for 45-50 minutes or until the onions are soft, stirring frequently (I used a timer set to 45 mins to help me here)
- Then stir in the sugar and cook, stirring frequently, for another 10 minutes or until it gets all caramelised in the pot
- Add the flour and stir for a further two minutes, then add the stock, wine and two cups of water. Reduce the heat to low and simmer for 15 minutes
- Season with pepper, ladle into bowls and top with the cheesy bread