Soup & A Sandwich Part 4. French Onion with a crouton type sandwich twist. French Onion is a beautiful soup which is a dish greater than the sum of its parts, I adore it.
1kg onions finely sliced
2 tbsp olive oil
30g butter
200ml white wine
50ml port or brandy
1.5 litres beef stock
1 tsp of fresh thyme leaves
2 bay leaves
Salt and pepper
Slices of baguette
1 garlic clove bashed
50g creme fraiche
Black pepper
Cured ham
Chopped chives
Grated gruyere
1. Melt the butter with oil in a pan before adding the onions with a pinch of salt. Cook over a low heat until completely caramelised sticky and brown.
2. Add the white wine and reduce until all the liquid is gone, repeat this with the brandy before adding the thyme and stock. Simmer for 30 mins then taste for seasoning
3. Rub the baguette slices with a little olive oil and crisp up in a oven, rub with garlic and sandwich with creme fraiche, black pepper, ham and chives. Ladle the soup into oven proof dishes top with the sandwich and an absurd amount of cheese before grilling until oozing, melting and filthy.
Beef Stock Recipe.
2.5kg beef bones
3 onions quartered
2 carrots roughly chopped
4 celery stalks roughly chopped
1 head of garlic
Few fresh thyme sprigs
5 bay leaves
2 tbsp tomato purée
3 tbsp white wine vinegar
Salt and pepper
6 litres water
1. Roast the bones at 200c for 1 hour, do the same with onion, carrot and celery but for 45 mins.
2. Add these to a large pan and add the garlic, tomato purée, herbs and vinegar before adding the water and some seasoning. Simmer for around 8 hours skimming off the fat rising to the top. You’re looking to be left with 30-40% of the original volume of liquid.
3. Remove and chill this will become gelatinous and full of flavour
#series #reels #soup #goodsoup #onion #cooking #recipe