Apparently we made some really good French onion soup last week. I say apparently because I have no idea what really good French onion soup tastes like, given that I've eaten it less than twice in my life. It's not my favourite soup, but it is hubby's, and it was his request that we try cooking it at home. He loved the results and said it was the best thing to come home to, after a long day at the office. I sheepishly suspect it's the MSG in the ready made broth that makes it taste extra nice! But maybe those expensive white onions do make a difference. I'm jotting down the recipe here in case I ever need to make it again.
It is a very easy soup to make, but the recipes I have seen differ so much, I wasn't sure which to follow. Some say sweat the onions, covered, for an hour on slow heat, whereas others recommend to start at high heat, keep turning the onions and then lower the heat when the onions are browned. Some say simmer for an hour, some say ten minutes. But in essence - get onions caramelized, add stock with seasoning and boil until you get what you think looks good.
- 3 large white onions, sliced
- 50g butter
- 1L clear chicken broth (I used Swanson)
- half cube beef stock (I used Knorr, but if you have the real thing even better)
- 3 tablespoons dry sherry (I used Harvey's - Bristol Cream)
- freshly ground black pepper
- powdered white pepper (optional)
- sprinkling of dried thyme
- one baguette or bread of choice
- shredded mozzarella
1. Fry the sliced onions in butter. I started with slow heat and onions covered but got impatient, so turned the heat up medium high and removed the cover.
2. Stir every now and then until onions are lightly browned. Could take up 15 mins to half an hour. Turn the heat down and let it caramelize to the consistency you want - I opted for part mushy pulp, part distinguishable slices.
3. Add chicken stock and bring to the boil
4. Stir in ground black pepper, dried thyme, sherry and some beef stock to taste.
5. While the soup is simmering, slice your baguette, top with mozzarella and toast.
6. Dish out the piping hot soup and serve toast on top or on the side.