22 February 2015

Onion Soup (sort of traditional)

In the cold winter months, and we have had a fair bit of snow this winter, there is nothing quite like a warming soup. This is one of them and it is also great if you happen to have a cold because onions also when applied internally (not just in the form of a poultice) work wonders. The secret of this very simple recipe lies in the ingredients, really good onions and shallots, high-quality whole meal bread and a fine, ripe Gruyère cheese.

What you need

(this is for two people)

  • 5-6 medium sized onions cut into fine slices
  • 3+ cloves of garlic thinly sliced
  • 50 g butter (not pictured) for sautéing
  • 1 heaped tbsp flour
  • 1 pinch of sugar
  • salt and pepper
  • 1 glass dry sherry (about 100 ml)
  • salt and pepper
  • 1 l vegetable broth (with Italian or Provence herbs)
  • 100 gr grated mature Gruyère
  • 2 lightly toasted slices wholemeal bread, rubbed with a clove garlic

What you do

  1. In a frying pan melt the butter and sauté the onions and the garlic till they are starting to colour slightly.
  2. Sprinkle the flour over it, add sugar, salt and pepper and keep stirring letting the whole take a very light brown colour.
  3. Bring the vegetable broth to the boil.
  4. When the onion are nicely coloured, add the sherry and stir, making sure deglaze, i.e. to dissolve whatever may stick a little to the bottom of the frying pan (add broth if necessary).
  5. Add to the hot broth and leave to simmer for at least 10 minutes.
  6. In the meantime, preheat the grill, then pour the soup into ovenproof bowls, float a toasted wholemeal slice on the top and sprinkle liberally with the grated Gruyère.
  7. Put under the grill and allow the cheese to melt and develop a slight crust.
  8. Serve with cheese and wine.