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.



