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| Onion Soup |
I like to make a big pot of it because it
keeps well in the fridge for several days.
I suppose you won't be shocked to learn
that soup is my favorite lunch to have during the winter. It's one of life's
pleasures, for sure - savoring a bowl of steaming hot soup (or drinking hot chocolate!) on a
truly cold day, one of those days where no matter how many layers you wear, you
can't seem to get warm.
This soup is delicious. It's rich,
flavorful, and comforting. The secret is to cook the onions slowly and
patiently until they are caramelized. That's where this soup gets its wonderful
flavor.
Ingredients
- 6 cloves of garlic
- 5 red onions
- 3 large white onions
- 3 banana shallots
- 300 g leeks
- 1 good knob of unsalted butter
- olive oil
- 1 good handful of fresh sage leaves
- 2 liters of hot organic beef, vegetable, or chicken
stock
- 8 slices of good-quality stale bread, 2cm thick
- 200 g Cheddar cheese
- Worcestershire sauce
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| Onion Soup |
Method
1. Peel and
crush the garlic, peel and slice the onions and shallots. Trim, wash, and slice
the leeks.
2. Put the
butter, 2 lugs of olive oil, the sage leaves (reserving 8 for later), and the
crushed garlic into a thick-bottomed, non-stick pan. Stir everything around and
add the onions, shallots, and leeks. Season with sea salt and black pepper.
3. Place a
lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes,
without coloring the vegetables too much. Remove the lid for the last 20
minutes – your onions will become soft and golden. Stir occasionally so that
nothing catches on the bottom. Having the patience to cook the onions slowly gives you an incredible sweetness and an awesome flavor, so don’t be
tempted to speed this bit up.
4. When your
onions and leeks are lovely and silky, add the stock. Bring to the boil, turn
the heat down, and simmer for 10 to 15 minutes. You can skim any fat off the
surface if you like, but I prefer to leave it because it adds good flavor.
5. Preheat
the oven or grill to maximum.
6. Toast your
bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle
it into individual heatproof serving bowls and place them on a baking tray.
7. Tear
toasted bread over each bowl to fit it like a lid. Feel free to push and dunk
the bread into the soup a bit. Grate over some of the Cheddar and drizzle over
a little Worcestershire sauce.
8. Dress your
reserved sage leaves with some olive oil and place one on top of each slice of
bread. Put the baking tray into the preheated oven or under the grill to melt
the cheese until bubbling and golden. Keep an eye on it and make sure it
doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and
carry it to the table. Enjoy.
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