Recipe Tip: French Onion Soup - Falstaff
Top Recipe. All ingredients and tips for getting it right. A French classic that is guaranteed to please- you really can't go wrong with a rich, flavourful soup topped with melting cheese, after all. This rendition is from the new cookbook 'Hot Cheese' by Polina Cheznakova.
- 60 gbutter
- 1 ⅖ kgmixed onions (yellow, red and shallots), cut into 6mm thick slices
- ½ teaspoon(s)salt
- ½ teaspoon(s)sugar
- 3 clove(s)garlic, 2 thinly sliced and 1 halved
- 120 mldry white wine
- 3 tablespoonplain flour
- 1 lbeef stock
- 2 sprig(s)thyme
- 1bay leaf, large, fresh or dried
- 1 tablespoonCognac or dry sherry (optional)
- gEmmental, coarsely grated
- black pepper, freshly ground
Step 1Melt the butter in a large heavy-bottomed pan over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, about 20 minutes.
Step 2Add the salt and sugar, increase the heat slightly and cook, stirring frequently, for a further 25–30 minutes until the onions are evenly browned and caramelised.
Step 3Reduce the heat and add the sliced garlic. Cook gently for a further 1–2 minutes. Pour in the wine, turn up the heat and cook rapidly for a few minutes until the liquid has evaporated and the onions begin to dry out again.
Step 4Stir in the flour and cook, stirring, for another 3 minutes. The mixture will turn into a thick paste. Pour in a quarter of the beef stock, stir vigorously and bring to the boil.
Step 5Add the thyme, bay leaf and the rest of the stock. Simmer for 30 minutes until the soup thickens.
Step 6Remove the bay leaf and thyme sprigs and season with salt and pepper. Add the Cognac (if using) and continue to simmer.
Step 7Before serving, rub each baguette slice with the halved garlic clove and then toast. About 10 minutes before serving, heat the oven grill to maximum. Place 4–6 ovenproof bowls or large ramekins on a baking tray.
Step 8Ladle the soup into the bowls and top each with a slice of baguette. Sprinkle the cheese generously over the top to cover both the bread and the soup.
Step 9Carefully place under the grill and grill until the cheese is melted and beginning to bubble and brown, 4–8 minutes. Serve immediately.
Step 10Porcini Soup with Mushrooms and Leeks German chef Manuel Ulrich from the 1 Michelin-star restaurant Ösch Noir serves a fine porcini mushroom soup. When porcini are in season, this is the ideal dish to make to celebrate their unique flavour and texture. Soup
Step 11Chicken Soup with Bread Dumplings A classic chicken soup made even more tasty with the addition of bread dumplings. Soup
Step 12Roasted Cherry Tomato & Turmeric Soup Cookbook author Tanja Grandits creates an aromatic soup with small, ripe cherry tomatoes, which are first roasted in the oven. Soup
Step 13Porcini and Chestnut Soup This earthy autumn soup is garnished with roasted hazelnuts and cocoa powder. Soup
Step 14Hainanese Chicken Rice Strictly speaking, this cult dish of Chinese cuisine is much more than a soup: the chicken is cooked in it, and so is the rice. And at the end you drink the hot, clear soup with it. Asian flavours