French Onion Soup

Ooh-la-la!  This soup is divine.  Sweet, beefy with an underlying complexity of flavors.  This was part of a three course dinner party we had some time ago.  Here is a Donna Hay recipe I used today from her Seasons recipe book, and it was delicious, make sure you use a good beef stock and season well.  

For our dinner party, we followed the soup with the herb crusted lamb (http://whatsfordinner-mum.blogspot.com/2012/04/herb-crusted-lamb-rack.html) and then Creme Brûlée (http://whatsfordinner-mum.blogspot.com/2012/05/creme-brulee.html) as dessert.  We were nicely full but it wasn't over the top.  

I served the French Onion soup with a gruyere crouton as well as toasted croutons and extra cheese on the side.  The boys at the table really enjoyed throwing in some extra and it was a nice way to ensure the croutons stayed crunchy while I served up the dinner. 

Lunch today

Dinner party

Serves approx 6 people

Ingredients:

30g (2 1/2 tblspn) butter

3 tblspn olive oil 

1 kg (2 lbs) brown onions, sliced

1 tspn chopped fresh thyme leaves

2 cups water

4 cups beef stock

1/2 cup white wine

sea salt and cracked pepper

Method:

• Finely slice the onions, I did mine in the food processor as I doubled the recipe and wasn't prepared to cry for that long
• Heat a large soup pot and melt the butter and oil
• Add the onions and thyme and allow to soften and caramelize,  this takes up to 15-20mins.  Stir them regularly but not constantly
• When the onions are nicely brown add the wine and let it burn off, 30 seconds
• Add the beef stock and water and allow to simmer for about 30mins
• Taste and season with salt and pepper.
• Prepare your croutons or bread.  Using a good french loaf, brush a little oil over a slice of bread and grill on both sides.  Either slice the bread into large cubes and eat as croutons or cut in half and add gruyere or fontina cheese and place under the broiler until the cheese has melted and sit it in the soup.