Posts Tagged ‘caramelised onions’

Our French onion soup needs three things – a really flavoursome homemade beef stock, a food processor and lots of patience.

  • 1 kilogram brown onions, peeled
  • 1 litre homemade beef stock (we used our beef brisket stock)
  • salted butter
  • vegetable oil or olive oil
  • thick slices of sourdough bread
  • grated cheddar cheese (we used King Island Surprise Bay Cheddar)
  • 1 clove garlic
  • salt and pepper to taste

1. Cut the onions in half and put them through the slicer attachment of the food processor.  If you don’t have access to this, you could always slice the onions using a knife or mandoline.

2. In a heavy based ovenproof pot (I used my Emile Henry round pot), heat a generous knob of butter with a slosh of oil and add the onion.  Stir over a medium heat until glossy, then reduce the heat to low and cover.  Cook for about 45 minutes, stirring occasionally. Once the onion has completely wilted, remove the lid, increase the heat slightly and cook until the onions are a dark brown and just starting to catch at the bottom of the pan. Stir frequently during this stage. All up it took over an hour to cook the onions to a colour that Pete was happy with.

3. Add the beef stock, and bring the soup to a boil. Season with salt and pepper to taste.

4. Cut the garlic in half and rub it over the sourdough slices, then pile grated cheese onto each slice. Preheat the top element of the oven. Carefully float the bread slices on top of the soup, then put the pot in the oven and grill (broil) until the cheese is melted and golden.

This is a simple dish, made sublime by the sweetness of the slow cooked onions and the depth of the homemade stock.  We’ve tried it before with purchased stock but found the results to be quite disappointing. It’s definitely a good incentive for making your own stock!

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