Tag Archives: soup

French onion soup with a bit of oomph!

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Yes I know, I slightly burnt my toast…but it didn’t matter with all that Gruyere and once it has soaked into the soup…anyway they were my last slices of bread!

I’m fast becoming the queen of soup! What with running pop-up soup kitchens at festivals and events, making soup for lunches (The Green Man crew love their lunch time soup) and quite a lot of soup recipes under my belt, I guess I have to admit, I really like soup. And so do the kids which is an important factor in the equation. If the kids will eat it, its quick, nutritious and tasty it’s on my menu list.

French onion soup is an absolute favourite but for the past few years I’ve avoided making it. This is of course because the kids won’t eat it, but now things are changing. The teen has discovered she likes onions and the boy will eat almost anything these days so I’ve joyfully rediscovered this glorious decadent,  peasant dish.

I’m not sure  ‘glorious’  ‘decadent’ and ‘peasant’ should go together in the same sentence. For all the fancy ingredients and recipes out there its the old ones, the ones made by the poorest, with the fewest ingredients that satisfy the most. The basis of this soup is just onion and stock, but I’ve chucked in a bit of butter, vermouth and some Gruyère which but takes this recipe from its firmly peasant origins to something quite luxurious.

Recipes for French onion soup vary from cook to cook but at its base is a simple formula; slowly cooked and lightly caramelised onions, good quality beef stock, wine and finished with a cheesy topped crouton. Inevitably chefs add their own touch, Felicity Cloake follows Anthony Bourdains lead adding balsamic vinegar plus a splash of brandy, the latter I approve of strongly (I usually add a dash of cognac to mine) but as the soup already has a sweetly savoury flavour, the vinegar adds little in my opinion. Delia Smith adds sugar to her French onion to help the onions caramelise. She recommends cooking in a very hot casserole, stirring until the edges turn dark, which should take all of 6 minutes! The cooking time is a huge underestimation, while sugar is wholly unneccessary because the onions are sweet enough to caramlise. As to the high heat, well slow is best, probably around 30 minutes slowly.

Another pet hate is adding flour to soup which both Nigel Slater and Raymond Blanc do. Having often made soup for friends with a range of allergies and dietary issues, I like to keep mine gluten-free and I don’t feel it lacks depth for doing so.

Like Delia I like to add a bit of garlic and as Felicity does, a bit of thyme. I would guess that these are fairly authentic additions so I don’t feel like I’m straying too far from the peasant origins.

The choice of stock is a hard one if you are vegetarian. Most of the recipes I’ve come across favour beef stock for its richness, although there are those that use chicken stock. The most important thing is that its good stock. Even if you choose to use a vegetable stock use one of those stock pots and not powdered varieties, they are a cut above and used by chefs, so that has to say something.  I wouldn’t recommend the Raymond Blanc approach to just use water. Having given it a go once I can vouch that it produces a fairly insipid soup and I prefer something with big banging flavours. The beef stock certainly gives it that.

Alcohol is crucial. Most chefs stick to dry white wine although Felicity uses cider, which is an option. I would go with the wine option, although once when I had no wine and couldn’t be bothered to go to the shop I tried it out with dry vermouth (my usual addition to any risotto) which is after all begins life as wine and to my relief it worked well, adding a somewhat deeper, heavier flavour. I balanced it by using slightly less than recipes using wine ask for, but it was a perfectly adequate substitution working along with so many other intense flavours. I rather liked it.

The other essential to component to a French onion soup is the cheese topped crouton. I wouldn’t argue with any recipe that calls for toasted baton, rubbed with a clove of garlic and topped with Gruyère. No substitutions will suffice, although the night I made my soup I was using house leftovers (as usual) and only had a crusty loaf from which I cut thick slices toasted them and cut them in half.

Of course as I already mentioned I also favour the addition of Cognac at the end, as does Lindsey Bareham and Simon Hopkinson in The Prawn Cocktail Years. It adds that last bit of oomph that the original peasant version may well have lacked.

French onion soup recipe: Serves four.

800g white onions

50g butter

1 tablespoon olive oil

2 fat cloves garlic finely chopped

1 teaspoon fresh thyme leaves

250ml vermouth (or 300ml white wine)

700ml beef stock

salt and pepper to taste

A glug of cognac

8 slices from a baguette

a clove of garlic

about 100g Gruyère, grated.

Peel and thinly slice the onions. Peel and finely chop the garlic.

Add the butter and olive oil to a large saucepan and when melted and just beginning to bubble add the onions. Allow to cook gently (for about 30 minutes) until very soft. Add the garlic and thyme and keep cooking, stirring occasionally so they don’t burn. Cook until a nice golden caramel colour. They will begin to stick to the bottom a bit at this point but keep stirring until they turn a nice golden brown.

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Add the vermouth and stir scraping any stuck bits off the bottom of the pan then add the stock. Allow to cook on a low heat for about 50 minutes to an hour.

Meanwhile, toast the baguette on both sides then rub with the garlic clove. Grate the cheese.

When cooked add the glug of cognac and taste for seasoning. Ladle into warm heatproof bowls, top with the croutons and sprinkle over the cheese. Place under the grill until the cheese begins to melt then serve.

 

 

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Frugal winter minestrone: recipe

We like soup in our house. In fact that is an understatement: We love it! Not just because it makes a quick, easy to prepare supper and is relatively cheap (very important as we head towards the end of January and we’re all feeling the pinch in our pockets), but also because it is damn tasty!

Kids love soup, even when they declare that they hate vegetables, I like it because it is quick to make, low in fat and stodge (unless of course you pair it with some lovely crusty bread with butter), filling and warming on a cold dark winters evening.

One of our favourite soups is minestrone. An Italian staple it is a peasant dish at heart that can pretty much be made with whatever you have left over, plus some pasta, beans or meat.

We have one vegetarian in the family so I like to keep the soup meat free….and then add more stuff at the end.

Minestrone (the big soup)

1 large onion finely chopped

1 large stick of celery finely chopped

1 medium potato diced

2 medium carrots diced

1 medium leek finely chopped

2 or 3 decent sized cloves of garlic finely chopped or crushed

150 – 200g finely shredded green cabbage, spring cabbage or even the leaves from sprout tops. Use whichever you prefer or is available

a bouquet garni (made by tying together a bay leaf, sprig of thyme, couple of parsley stalks and a sprig of rosemary)

1 and a half to 2 litres of water or vegetable stock with 4 tablespoons of tomato puree dissolved in it

4 large tomatoes skinned and roughly chopped

about 50g soup pasta

finely chopped parsley

salt and black pepper

olive oil

Pour a good glug of olive oil (2 tablespoons or so) into a large pan. Add the finely chopped onion and celery and sweat gently over a low heat without browning for about 5 to 10 minutes. Add the carrot, leek, potato and garlic and continue cooking for another 10 minutes until beginning to soften, but not turning brown.

Put the tomatoes into a bowl and cover with boiling water and leave until the skin begins to split. Remove and cool slightly before taking the skin off. Chop roughly. Add to the pan with the shredded cabbage, bouquet garni and stock mixture. Increase the heat a little and bring to a gentle simmer. Half cover with a lid and allow to cook for about 10 to 15 minutes.

After this time add the pasta. We used a soup pasta that looks like a tiny conchiglie shell (that conch shape) called conchigliette. You can buy it in most supermarkets or Italian delis, but any small quick cooking pasta will do…even macaroni if you are really stuck.

You could also add cooked beans at this time as well. Any kind of white bean is good in this soup (haricot, cannellini) and will add more texture and bulk. If you are using beans you could leave out the potato.

Leave to cook for a further 10 minutes or until the pasta is al dente. Add chopped fresh parsley and check the seasoning.

Serve with some really good bread and if you want to make the dish less frugal you can top with a trickle of truffle oil, or a good covering of parmesan…or even some fried cooking chorizo (which I did).

 

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