Cook: French Onion Soup

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.

onionsoup1

French Onion Soup

Ingredients

  • 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

Method

  1. 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
  2. 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)
  3. Then stir in the sugar and cook, stirring frequently, for another 10 minutes or until it gets all caramelised in the pot
  4. 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
  5. Season with pepper, ladle into bowls and top with the cheesy bread