The subtle smoky flavoured Soupe à l’Oignon is associated with the réveillon on Christmas Eve and is a traditional winter favourite, and is also a firm favourite in Monkvalley.
INGREDIENTS Serves 6
50g unsalted butter
750g onions thinly sliced
25g plain flour
3 garlic cloves crushed
1.5 litres beef stock
200ml white wine
1 bay leaf
A sprig of Thyme
sea salt and pepper, to taste
A bunch of flat leaf parsley
1 baguette cut into 1 cm slices
100g Gruyére cheese finely grated
METHOD
Melt the butter in a large saucepan, add the onions and stir. Cook over low heat for at least 50 minutes, stirring frequently.
This allows the onions to get soft and caramelize, which gives this soup it’s rich golden colour and deep flavour.
Add the flour and garlic and stir. The flour will combine with the butter to create a roux. Slowly add the stock and wine, stirring as you do so. Add salt, pepper, bay leaf, and thyme, and stir. Cook for another 40 minutes over low heat, covered.
Add the parsley and stir well.
Toast the slices of baguette and top with the grated cheese. For an extra cheese bite grill the toast until the cheese as melted.
Ladle into bowls and top with the cheesy toast.
Original recipe Joanne Harris and Fran Warde “The French Kitchen”
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