this week we are eating ... French onion soup

The wind is howling outside here, rain is pouring down, the fire is lit and I find myself with the ideal conditions for serving a hot French onion soup.  Not a recipe to be rushed, this soup has to be planned, it will take about 2 hours to be ready - but oh!  it is SO worth it!  And it's fun because each person gets their own little soup, served piping hot, topped with bubbling cheese.  This is serious comfort food!

 To make an onion soup for 6- 8 people you will need:

8 large onions

olive oil or butter

 sugar and salt

about 2 pints (1.2 litres) good strong stock (chicken works, but beef is better)

glass of white wine

glug of something stronger (sherry or cognac)

a baguette

grated gruyere or emmenthal cheese

First cut up your onions into thin slices, mix with with a dash of salt and a little sugar and cook gently in butter or olive oil  (either are good, whichever you prefer).  Cook gently doesn't mean fry fast until sizzled around the edges; these onions need time to relax and melt then to caramelise;  personally  I allow at least 45 minutes.

Pour onto the onions your stock, add the wine.  The stock has to be good quality, preferably home made.  Some prefer chicken, I like beef for this recipe.  If all else fails you can use stock cubes but .....

You want the onions to bubble away in the stock and wine for an hour, over a very gently heat.     It's a shame to cook any less than that because this is when all the flavour comes through.  Add the sherry, pepper and more salt if required. All this can be done in advance.

When you're ready to serve,  make the croutons by slicing baguette thinly and baking the slices in the oven with a drizzle of olive oil until lightly toasted.  Make sure your soup is very hot, check the seasoning, then ladle into the individual pots, mugs, bowls, ramequins ... whatever  - as long as they are ovenproof. 

Lay several croutons on the surface of the soup and sprinkle grated cheese over the top then stand the bowls beneath the grill in your oven.   DON'T walk away at this point!!  You want the cheese bubbling but not burnt.

This soup is best when eaten very hot, straight from the over.  Oh yes,  don't expect much conversation from your guests, they'll be too involved in the amazing depth and flavour of this simple recipe!

Bon appetit! 

all photos found on google