French Onion Soup

French onion soup.

French onion soup is one of those rare dishes that references a country in its name that really does originate from that country. Although it seems like a simple soup, with few ingredients, it takes time to make and should not be rushed if you want the real thing.

The onions ready to cook.

 

Ingredients

2 kg beef shin and rib

2 carrots, scrubbed and cut into chunks

2 leeks, cleaned and cut into chunks

4 ribs of celery, including leaves, washed and cut into chunks

A bouquet garni

1 tsp peppercorns

5 litres of water

8-10 yellow onions (the variety Mulhouse is good, as are the pale pink Roscoff, or a mixture)

6 tbsp olive oil

50 g butter

1 tsp sugar

Salt

2 cloves garlic, crushed

150 ml white wine

2 bay leaves

3 sprigs of thyme

1/2 tsp ground black pepper

30 slices of baguette

100 g gruyere, grated

50 g parmesan, grated

 

Method

1. Brown the beef in 2 tbsp olive oil in a large pot.
2. Add carrots, leeks, celery, bouquet garni, peppercorns and water and bring to the boil.
3. Turn the heat down and simmer for 4-6 hours. 
4. Leave to cool overnight then strain the stock (put the meat and vegetables aside and use for something else eg pot au feu and vegetable soup).
5. Boil the stock for half an hour to reduce and concentrate. 
6. Peel and halve the onions, then slice from root to stem.
   
7. Heat 3 tbsp oil in a large pot on medium and add the onions, stirring frequently for 20 minutes.
8. Increase the heat a bit, add another tablespoon of oil and the butter, stirring for 15 minutes, as they will go golden.
   
9. Add the sugar and a teaspoon of salt, and cook, stirring, for a further 15 minutes, so the onions go brown and caramelised. 
10. Add the garlic and cook for a minute.
11. Deglaze the pot with the wine.
12. Add the stock, bay leaves and thyme, and bring to a boil then simmer for half an hour.
13. Season to taste with salt and pepper.
14. Brush the baguette slices with olive oil and put under the grill to make croutes.
15. Just before serving turn the baguette slices over and top with the cheeses and put under the grill again so the cheese bubbles and browns.
16. Ladle the soup out and float 3 cheesy croutes on top of each bowl.
    
17. Serves 10.
    

Caramelised onions, and you can see how much the cooking has reduced them.

Yum

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