Our kitchen has seen a lot of onion action recently, as I made Char’s Sweet ‘n’ Smokey Chipotle Salsa just a few of days ago.
Onion soup has been around for centuries. Dating back to Roman times, it used to be seen a food for the poor, because onions grow in such abundance. It has since developed into a pillar of classic French cuisine, with restaurants all over the world taking pride in their French onion soup. Cooked the right way it can take many hours for the onions to caramelise properly and the full flavour of the soup to develop. You can find much quicker recipes out there, my recipe is somewhere in the middle, with a cooking time of around 2 hours.
This soup in vegetarian, but traditional recipes use beef stock instead of vegetable stock. The recipe is easy, but you do have to stay close to keep the onions moving, so that they don’t burn.
2kg onions, thinly sliced
2 tbsp olive oil
3 tbsp flour
2 litres vegetable stock
1 bulb garlic
2 brown sugar cubes
Cut the onions in half and thinly slice each one. Peel the garlic cloves and finely dice them.
Heat the butter and oil in a large pan. Add the onions, fry them on a low heat with the lid on, stirring frequently for 30 minutes. Remove the lid and add the sugar cubes and garlic. Cook for a further 30 minutes, turning the heat up gradually. Keep the onions moving constantly, so they don’t burn. The onions reduce to about a quarter of their original volume. You want the onions to turn a golden brown colour and really start to caramelise.
Sift the flour into the soup, to thicken it. Pour in the wine, gradually, keeping the onions moving. Once all the wine has been added, add the hot vegetable stock.
Cover again, and simmer for 20 minutes. Serve with a toasted piece of bread with melted cheese on top. Voilà!