t french onion soup (or La soupe à l’oignon gratiné)I think it all started a few years ago when in Food Technology we were asked to make soup.
Given 2 hours to make it, we all figured it had to be pretty special. Tomato or watercress just wouldn't cut it. However, in the end no one did make french onion soup - the teacher wouldn't let us. So, after a morning spent making dull carrot concoctions and vegetable broths, our curiosities grew.
To make it, you have to slice a massive pile of onions (cue the waterworks), then slowly cook them in a pan w
ith oil, butter and sugar. After about half an hour when they caramelise and turn golden brown, you add beef stock and white wine. The soup is simmered over a low heat for about an hour. It's served with thick toasted slices of baguette and melted cheese. Yum yum!
The end result is this very thin and flavoursome liquid. It tastes sweet and strong but gives the impression of being good for you due to the onions. Hot and delicious, I think French onion soup is worth the long toil and cupfuls of oniony acid tears caused by excess chopping.
So have a go and make it yourself! I used Delia Smith's recipe (from my mum's age old cookery book "Delia Smith's Cookery Course Part 2") but in Good Food magazine recently there was an improved heathier version and I'm sure there are hundreds of recipes online.
To make it, you have to slice a massive pile of onions (cue the waterworks), then slowly cook them in a pan w
ith oil, butter and sugar. After about half an hour when they caramelise and turn golden brown, you add beef stock and white wine. The soup is simmered over a low heat for about an hour. It's served with thick toasted slices of baguette and melted cheese. Yum yum!The end result is this very thin and flavoursome liquid. It tastes sweet and strong but gives the impression of being good for you due to the onions. Hot and delicious, I think French onion soup is worth the long toil and cupfuls of oniony acid tears caused by excess chopping.
So have a go and make it yourself! I used Delia Smith's recipe (from my mum's age old cookery book "Delia Smith's Cookery Course Part 2") but in Good Food magazine recently there was an improved heathier version and I'm sure there are hundreds of recipes online.
Posts
.jpg)
.jpg)
10 comments:
I love French Onion. I've never made it, but maybe one day I'll have to try. I have made my own chicken soup though!
Um... yummy?
I love soupe à l’oignon , I made it once for a french class party! It is soo yummy!
mm sounds good. Only one person in this household would eat it so there's really no sense in cooking it. I tried a chicken vegetable soup this last week. It needs some tweaking yet ( I didnt bother with a recipe...by guess and by golly method like my gramma would use ). It needs some salt, less red beans and definitely more meat. Otherwise, it's pretty good.
THIS IS SO WEIRD!
i was looking at the cookbook wanting to try something and i see french onion soup and felt kind of repelled from it.
I wanna try it though
I don't do soup! I'll sometimes use a soup as a sauce to cook something in, but I don't eat soup! I think it stems from my Dad's experimentation with soups and stews... And from the cawl... Have you ever had proper cawl? It's basically water with a few small bits of meat and veg in it. They used to give it to us at school every St David's Day... It was disgusting! So now I don't do soup, stew or cawl of any discription!
Homemade soup always makes me feel so virtuous as I usually make some veggie rich concoction- tastes far better than anything you can buy too. Soupe a l'oignon with it's yummy cheesey topping is fantastic comfort food.
I absolutely LOVE French Onion Soup. It is so easy to make and I'm pretty sure it is actually good for you (I don't put sugar in mine).
Nice post.
I read this a couple days ago but ran out of time before I could comment -
..and for some reason, yesterday at the local diner they had a French Onion Soup special and I practically dove in.
The power of suggestion huh? :)
This sounds delicious. I love making homemade soups from scratch. My mom makes the best chicken noodle with wide flour noodles. Better than canned by miles.
Post a Comment