Recipe by Sophie McCan
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Video by Atelier Raccoon,
Recipe:
Serves 4
Ingredients:
For the soup:
• 50g butter
• 1 tbsp olive oil
• 1kg onion (850g peeled), finely sliced
• 1 tsp sugar
• 4 cloves garlic, sliced
• 1 tbsp flour
• 1 tbsp sherry vinegar
• 250ml white wine
• 1ltr beef stock
For the croutons:
• 1 small ciabatta
• Cashel Blue cheese
Method:
1. To make the soup, place the butter and olive oil in a large saucepan over a medium heat. When the butter is sizzling, add in the onions and a good pinch of salt. Stir and cover with a lid. Cook for 10 minutes, then remove the lid, the onions should be soft and golden. Reduce the heat, sprinkle over the sugar and continue to cook for 30 minutes, until the onions are caramelised. Make sure to stir regularly, especially towards the end, to avoid the onions burning.
2. When the onions are caramelised, add the garlic and cook for another couple of minutes. Sprinkle over the flour and cook for a further minute.
3. Pour in the wine and sherry vinegar and cook for a couple of minutes, this will allow the alcohol to evaporate.
4. Add in the beef stock, season and bring to the boil. Cover with a lid, reduce the heat and simmer for 15 minutes.
5. While the soup is cooking make the croutons. Preheat the grill. Slice the ciabatta into 1cm slices and place on the grill tray. Sprinkle over the Cashel Blue and place the tray under the grill until the cheese has melted.
6. To serve: Ladle the soup into bowls and place the croutons on top.