Onion soup

Posted: August 31, 2009 by nietize in Bread, Soup
Tags: ,


6 yellow onions, chopped
2 tsp of fresh thyme
1 good knob of butter
beef stock 3 cups
1 bay leave
1/2 tbsp of brandy

In a large saucepan, or a Dutch oven, at low heat melt the butter and add the onions and 1 tsp of salt. Cover and cook for 1 hour, constantly stirring to ensure that the onions do not get burnt. Remove the lid and continue cooking for 20 minutes until the onions are soft and silky.


Add the beef stock, 1 tsp of the fresh thyme, the brandy and the bay leaf and bring to the boil. Simmer for 20 minutes. Season to taste.


Pour the soup into a grill proof bowl, place a slice of ciabatta bread on top and top it with gruyere cheese (or cheddar cheese). Place the bowl under the grill for 5-10 minutes until the cheese is brown, bubbling and crispy.

Meanwhile, take 1 tsp of fresh thyme and dress it with extra virgin olive oil. Drizzle the mixture over the cheese after the cheese has been grilled. Serve.

One of my all time favourite soups. The above recipe is adapted from a number of recipes including Jamie Oliver’s onion soup.

The traditional French soup recipe involves a number of extra steps like cooking the onions in the oven till they are brown and stick but I chose to omit all that because it just takes too long and my version is lighter on the palate. That said, do cook the onions for the amount of time stipulated above to release the natural sweetness of the onions.


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