Serves 4
Although this soup takes a while to cook (2+ hours), it is totally worth it on these cold winter days. Onion soups have been around as far back as the Roman times. It was often known as the ‘poor people’s soup’, as onions were plentiful and easy to grow.
But don’t let this put you off; you will fall in love with this modernised version of onion soup. Use the best quality beef stock you can get your hands on, this will make for a richer, tastier soup.
Ingredients
- 750g onions, sliced
- 50g butter
- 2 cloves garlic, finely chopped
- 1 cup dry white wine
- 3 Tbsp brandy
- 3 Tbsp flour
- 1 Litre good quality beef stock
- 1 bay leaf
- 1 sprig of thyme
- salt and pepper
- 8 slices toasted french bread
- 1 cup grated gruyere
Method
- In a large skillet, melt butter over medium heat until foaming.
- Add onion and cook, stirring, until soft.
- Reduce heat to med-low and cover onions. Cook for one hour, stirring frequently until onions are caramelised and golden brown (not dark). If necessary add water occasionally to stop burning.
- Just before the onions are done, add chopped garlic and cook for a further five minutes.
- Continue stirring and add flour and brandy. Turn heat to medium-high and keep stirring for one minute.
- Add wine and stir to mix.
- Transfer to a pot. Add stock, bay leaf and thyme and simmer covered for one hour. Season to taste and remove bay leaf and thyme.
- Ladle into four ovenproof bowls. Lay toasted bread on top and cover with gruyere. Grill until cheese is golden and bubbling.
- Serve.
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