It was one of those gloriously stormy chilly nights last night, so what did I do? I decided to make Onion Soup from scratch at 5pm last night. It was so worth it and I have enough to have another cheesy bowl when the next storm blows in tonight. Mr. Skip by the way was not that thrilled with the soup (mr. skip is a meat and potato man) , it said it was good, but he was happy I made him a plate of chicken wings on the side - oh well - more soup for me!!
makes aprox 4 good size bowls of soup
4 large onions - sliced
2 - 4 cloves garlic - sliced
nub of butter
2 cans chicken or veggie stock
1 cup white wine + a bit extra for serving
herbs de provence
1 tablespoon flour
4 thick slices crusty bread
swiss or provolone cheese
Melt large nub of butter with olive oil on low heat - ( I love Le Creuset pots so I use a large soup pot) - add sliced onions, garlic , good pinch of salt and a good pinch of herbs de provence. Slowly cook the onions down, stirring frequently , careful not to burn them. You want the onions the color of caramel - this can take up to an hour, but be patient as this is the most important step. If the onions do not get enough color your soup will be tasteless.
Once the onions are caramelized, add the flour and cook a couple of minutes. Add 1/2 cup of the wine and stir all the good bits off the bottom - cooking till wine is gone. Now add the stock and the remaining wine , taste for seasoning and cook on low about 30 minutes.
As the soup is cooking , toast the bread in the oven, I do this at 250* - just till the bread is dried with no color. When you are ready to serve , either heat the broiler or turn your oven up to 450*. In the bottom of each bowl add a splash of the white wine you used in the soup (traditionally cognac is used, but I like the wine), fill the bowls almost to the top with soup, top with bread and then lots of grated cheese, lots. Place bowls on tray in oven till cheese is melted, bubbly and brown. Serve on it's own or with a nice butter lettuce salad.