Rich onion soup

On Thursdays, I walk with my neighbour and her lovely Labradors around the Ickworth estate. Whatever the weather, it’s a fabulous walk we never tire of. After a couple of hours or so of brisk walking we definitely need a coffee and a light lunch. I’m currently working through my repertoire of soup recipes for our winter walks and I hope you like this one as much as we do. Softly caramelised onions in a rich beefy stock topped with thick croutons and golden grilled cheese, it’s a winter winner!

onion soup

Serves 2 generously

  • 40g unsalted butter
  • 500g white onions, peeled and finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp caster sugar
  • 150ml dry white wine
  • 800ml good quality dark beef stock. I used a Knorr gel beef stockpot and 2 tsps of Bovril
  • Bouquet Garni of bay leaves, thyme and parsley stalks
  • 2 thick slices of French bread
  • 120g Gruyere or Compte cheese, coarsely grated
  • Salt and freshly ground black pepper

To make…

  • Heat the butter in a large, heavy-based pan. Add the onions, garlic and sugar and cook over a medium heat. Stir regularly for 30 minutes and cook until the onions are soft and really well caramelised.
  • Add the wine, simmer rapidly until reduced by half.
  • Add the beef stock and the herbs, cover and leave to simmer for at least another half an hour. Season with salt and pepper.
  • Dry out the bread on a baking sheet in the oven at 150 for 30 minutes and remove. Cut it into coarse croutons.
  • Spoon the soup into oven proof bowls, top with the croutons and cover in grated cheese. Put the soup bowls on the tray and then under a hot grill for a few minutes until the cheese is golden and bubbling.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
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