It is officially soup weather and time for food that is warming, hearty and good for the soul. One of my favourite meals on a cold, dank wintery Sunday evening is a homemade French Onion Soup accompanied with a fresh crusty bread, a charcuterie board of cured meats and maybe the odd tracklements or two.
As this delicious Onion Soup is one of my favourites, it only seems to right to share it with you.
French Onion Soup
(serves 6) adapted from Delia Smith Online
700g Onions, finely sliced (it’s nice to use both red and white onions)
2tbsp Olive Oil
2 Garlic cloves, crushed
275ml White Wine
1 tbsp Balsamic Vinegar
1 tbsp flour
2 pints Stock (I used half lamb and half chicken stock, traditionally it is beef stock)
Salt and Pepper
Using a large saucepan or casserole pot, melt together the olive oil and butter on a high heat.
When melted and frothing add the onions, garlic and sugar. Give it a good stir and cook for about 6 minutes or so until the edges of the onions start turning brown.
Reduce the heat to low and allow the onions to slowly cook for 30 minutes. Stir occasionally to stop the onions sticking.
The onions should be caramelised and sticky now. Add the balsamic vinegar and wine, turn up the heat.
Mix the flour with a little cold water before pouring into the pan. Stir well.
Pour in the hot stock and season well. Give it all a good stir.
Bring to the simmer point before turning the heat to low again. Leave the soup to cook for 1 hour without a lid.
Now bring back to the simmer point, check the seasoning and serve with delicious acutrouments.
Traditionally french onion soup is served with crispy croutons and cheese. I like a nice fresh loaf of bread to mop up the sloppy soup. And I like to nibble away at saucisson or chorizo and maybe a bit of salad.