SOUPE A L'OIGNON

The humble onion is very much part of the French culinary anthology. It was probably
also responsible for the second invasion of England by the French. I still remember
when I first came to England, seeing Frenchmen riding very drunkenly on bicycles,
loaded with magnificent entwined onions.

Method
Softening the onions
On a high heat, in a large non-stick saucepan, melt
the butter without letting it brown. Add the onions and
soften for 5 minutes, stirring frequently. Season with
10 pinches of salt and 2 pinches of pepper.
Caramelizing the onions and finishing the soup
Continue cooking the onions for 2030 minutes to
achieve an even, rich brown caramel colour. Stir
every 23 minutes to prevent burning. Stir the flour
into the caramelized onions and mix thoroughly.
Gradually stir in the white wine and one third of the
boiling water. Whisk well and add the remaining

Method
Softening the onions
On a high heat, in a large non-stick saucepan, melt
the butter without letting it brown. Add the onions and
soften for 5 minutes, stirring frequently. Season with
10 pinches of salt and 2 pinches of pepper.
Caramelizing the onions and finishing the soup

Ingredients

2 tbsp unsalted butter

8 medium Roscoff or
Spanish onions (*1), cut in
half and then sliced into 3mm
slices
1tbsp plain flour, toasted in a
preheated oven 170C for 30
minutes (*2)
200ml dry white wine, boiled
for 30 seconds to remove the
alcohol
1.5l of boiling water (beef or
chicken stock can be used)
Sea salt & freshly ground
black pepper
1tsp sugar (optional)
Croutons to serve:
12 slices of Baguette, cut
1cm thick
150 Gruyre cheese, grated

Continue cooking the onions for 2030 minutes to

achieve an even, rich brown caramel colour. Stir
every 23 minutes to prevent burning. Stir the flour
into the caramelized onions and mix thoroughly.
Gradually stir in the white wine and one third of the
boiling water. Whisk well and add the remaining
water. Bring to the boil, skim off any impurities from
the surface and simmer for 15 minutes. Taste and
correct the seasoning, adding the sugar if required.

Making the croutons and serving

Arrange the baguette slices on a baking tray and
sprinkle two thirds of the grated Gruyre over them.
Place under a hot grill for 34 minutes to melt and
slightly brown the cheese. Serve the soup in bowls,
with the crotons on top. Serve the remaining
Gruyre separately.
water. Bring to the boil, skim off any impurities from
the surface and simmer for 15 minutes. Taste and
Chefs
(*1):
correct Notes
the seasoning,
adding the sugar if required.
*1 The quality of the onions is crucial in this recipe.
We want both high acidity and high sugar levels to
create a fully flavoured soup. The best onions are
Pink
Roscoff;
Spanish onions,
although lacking in
Making
the croutons
and serving
acidity, will also work. If you like a strong onion
flavour, caramelize
theslices
onions
a further
15and
Arrange
the baguette
onfor
a baking
tray
minutes,
until
very
dark
brown.
sprinkle two thirds of the grated Gruyre over them.
*2
starchtoand
develops
PlaceToasting
under athe
hotflour
grill cooks
for 34the
minutes
melt
and
a
nutty
flavour
which
will
add
another
layer
of
flavour
slightly brown the cheese. Serve the soup in bowls,
to
your
with
thesoup
crotons on top. Serve the remaining
Gruyre separately.