Onion Soup

13 Dec

This classic French soup is a stunner. It would traditionally be made with a fairly hefty meat stock but as I rarely have the meat bones and such to make a meat stock I have found that using a good quality yeast extract makes and excellent vegetarian alternative.

Serves 6 Cook 1-2 hours

* 1 kg Onions
* 2 cloves of garlic, peeled and sliced
* 3 tbsp Olive oil + 1tsp butter
* 1 tbsp Pastis or Pernod
* 1 tsp each of coarse sea salt and cracked black pepper
* 1 1/2 litres water mixed with 1 tbsp yeast extract
* 1 bay leaf
* 1/2 tsp dried thyme

Peel the onions. Put the oil in a large heavy bottom pot and put over a medium heat. Cut the onions in half and slice into very thin half rounds. As the slices are done add them to the pot giving them a stir with every batch you add. The aim is to get some of the onions to brown adding extra flavour and colour. When all the onions are done add the garlic and give it a good stir, cover and lower the heat to sweat down. It is important to cook them this way until they are really almost a paste. Add pastis and give it a stir to pick up any residue, add salt, pepper, thyme, bay leaf and water. Simmer for 1-2 hours, i like it very thick having reduced down slowly. 5 mins before serving check seasoning and serve. The traditional way to serve this soup is with French bread floating on top sprinkled with a grated cheese but I just normally serve it as it is.

This recipe was originally posted on www.masdudiable.com on 13/12/2006.


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