I decided to take a small break from my posts about Paris and share a dish I made last week when I was craving everything French (I also bought French brie & croissants!) Although I never ate it in Paris, I saw it many times on the menu in various restaurants so with the weather turning so cold, I thought I’d give it a go. I have in the past only ate in in restaurants in the UK and the recipe I adapted to suit me was one from a cook book by a British person, it was the Lisa Faulkner cookbook again, Recipes from my Mother for my Daughter, which is fast becoming a firm favourite (if I avoid the Masterchef dishes anyway). It was really delicious which is surprising when I now know how little actually goes into making it! Who would of ever believed that onions and beef stock could taste so good?
Anyway, without further a do, here is a great recipe for the old classic, French Onion Soup.
Makes Enough for Two
2 Large Onions
2 tbsp Plain Flour
1 1/2 Beef Stock Cubes
1 ltr Water, Boiled
4 Cloves of Garlic
1/2 French Stick
Salt & Pepper to Taste
What You Need
1 Large Pan (or cooking pot), Knife, Chopping Board, Garlic Press, Scales, Butter Knife, Table Spoon, Bread Knife, Wooden Spoon
- Slice the onions into fine rings and push them all out. Press two of the garlic cloves.
- Melt the butter over a moderate heat in the large pan. When it’s completely melted, add the onion and garlic and reduce to a low heat. Cook for 25-30 minutes or until soft and starting to turn brown.
- Take off the heat and add the flour, stirring it well with a wooden spoon.
- Make up the stock to the packet instructions. You can use your own stock or liquid stock but they’re harder to get a hold of for me up here (I tried yesterday in Tesco!)
- Gradually add the stock while stirring continuously.
- Season well with salt and pepper.
- Return to the heat and turn up high. Once you’ve brought the soup to the boil, reduce the heat to a simmer and leave for 20 minutes.
- Mean while slice the French stick into rounds and rub all over with the remaining garlic cloves. Place the rounds under a grill until they’re toasted then top with grated Parmesan. I found that one tablespoon was enough cheese.
- Return to the grill until cheese is melted.
- Serve the soup with one toasted bread round in the centre. I also made extra for dipping!
And that’s it. I know this winter i’m going to be eating so much more of this soup because it’s fantastically warming and the garlic and onion in it is great for fighting and preventing colds (seemingly!) and that’s something I really need to do. I have a constant cold in the winter!
Have you ever tried French Onion Soup, what did you think?