Heart Of The House

French Onion Soup (without the tears)

The rain and cool weather of the last few days put us in the mood for some warm hearty soup.  With slow simmered beef stock all ready to go, Max suggested we make soupe a loignon gratinee. Knowing it is not my favourite part of making onion soup, he volunteered  to do the peeling and slicing of the onions.  Here is a pic of him hard at work.  No tears!

Ingredients

50 gm butter
750 gm onions, finely sliced
3 cloves garlic, finely chopped
2 tbs arrowroot flour
1.5 litres homemade beef stock
200 ml white wine (I used 200 ml of strong kombucha tea instead)
1 bay leaf
a sprig of thyme
celtic sea salt
ground black pepper
a bunch of curly parsley, finely chopped
sourdough spelt bread, cut into 1 cm slices
100 gm Gruyere cheese, finely grated

Method

Melt butter in a large saucepan.

Add the sliced onions and cook on a low heat for 50 minutes.  Remember to stir frequently.  Onions should turn a golden brown and be very soft.

Add chopped garlic and the arrowroot flour, mix well.

Pour in the stock slowly and then the wine (kombucha), stirring frequently.

Add bay leaf, thyme, salt and pepper.

Cover and let it simmer for about 40 minutes on low heat.

Add parsley and stir through.

Ladle the soup into ovenproof serving dish, cover with a slice of  sourdough bread and top with gruyere cheese.

Place under the grill until the cheese is melted and the crust is golden.


The lovely french onion soup bowl with lid featured above was designed and hand made by my potter friend Alan.

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