"French" onion soup
This is my take on the classic French Onion soup. By using leeks, red onions and white onions you get more of a rounded flavour to the soup which helps cover for the fact that it uses OXO cubes for the beef stock. It takes a long while to cook but most of the time you can leave it be and wait while the smell fills the house.
Prep Time: 20 minutes
Cook Time: 1.5 hours
"French" Onion Soup
soup, onion soup, french classic, france
- 1 leek
- 1 large red onion
- 1 large white onion
- 250ml dry white wine
- 3 beef OXO stock cubes
- 2 tbsp olive oil
- 50g butter
- 1tsp sugar
- 2 cloves of garlic, crushed
- Thinly slice the onions and leek; prepare the leeks by "topping and tailing" them, cutting the leek in half lengthways and then slicing it thinly into "semi-circles" (2-3mm thickness).
- Place a large saucepan on the heat, add the butter and olive oil and allow the butter to melt.
- Add the onions, leek garlic and the sugar and stir until the onions have started to brown ever so slightly.
- Reduce the heat and allow the onions to cook for 30 minutes, stirring every 10 minutes.
- Use the stock cubes to make 2 pints of stock (add boiling water), and add to the onions.
- Use a wooden spoon to stir the onions round well, removing all the caremalised onion from the base of the pan and mixing it into the liquid.
- Add the white wine to the pan and stir well, ensuring that the bottom of the pan is clear of caremalised onion.
- Allow it to simmer then immediately reduce to the lowest heat and reduce down for 1 hour, stirring ocasionally.
- Season with salt and pepper, then serve.