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

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
Ingredients 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.
2 tbsp unsalted butter
8 medium Roscoff or
Spanish onions (*1), cut in
Making the croutons and serving
half and then sliced into 3mm
slices
Arrange the baguette slices on a baking tray and
1tbsp plain flour, toasted in a
sprinkle two thirds of the grated Gruyre over them.
preheated oven 170C for 30
Place under a hot grill for 34 minutes to melt and
minutes (*2)
slightly brown the cheese. Serve the soup in bowls,
200ml dry white wine, boiled
with the crotons on top. Serve the remaining
for 30 seconds to remove the
Gruyre separately.
alcohol
1.5l of boiling water (beef or
chicken stock can be used)
Chefs Notes (*1):
Sea salt & freshly ground
water.
*1 The Bring to the
quality ofboil, skim offisany
the onions impurities
crucial from
in this recipe.
black pepper
the
We surface
want both and simmer
high acidityforand
15 minutes.
high sugarTaste and
levels to
1tsp sugar (optional)
correct
create athe seasoning,
fully flavoured adding the best
soup. The sugaronions
if required.
are
Pink Roscoff; Spanish onions, although lacking in
Croutons to serve:
acidity, will also work. If you like a strong onion
flavour, caramelize the onions for a further 15
Making
minutes,the untilcroutons
very darkand serving
brown.
12 slices of Baguette, cut
*2 Toasting the flour cooks the starch and develops
1cm thick
a nutty flavour
Arrange which will
the baguette addon
slices another layer
a baking trayofand
flavour
150 Gruyre cheese, grated
to your soup
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.