La soupe à l'oignon est la recette la plus demandée. Bon appétit!
“French” onion soup is the recipe I'm asked for most often. Bon appétit!
Ingredients:
2 tablespoons of virgin olive oil
100g of salted butter
5 medium onions, peeled and sliced finely
1 apple (Granny Smith works well), peeled and sliced finely
1 bay leaf
1 litre of weak chicken stock
1 teaspoon of dried thyme
Salt (to taste)
Equipment:
Chopping board
Chopping knife
Deep heavy bottomed pan with lid
Wooden spatula
Tongs
Hob (gas or electric)
To serve:
Ladle or deep serving spoon
Bread knife
Grill
Grater (optional)
A day old baguette
Comté (optional)
Method:
1. Place the pan on the hob and turn the heat to medium. Add the olive oil, butter and onions. Combine the mixture gently with the wooden spatula and sauté gently, turning occasionally with the spatula, until the onions start to turn brown.
2. Add the apple, combine it with the onion and leave to sauté until the onion is crisp.
3. Sprinkle the dried thyme over the apple and onion mixture, add the bay leaf and then pour over the stock. Add the lid to the pan.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
5. While the soup is cooking, slice the baguette thinly and pre-heat the grill to medium.
6. Remove the lid from the pan and use the tongs to take out the bay leaf. Stir the remaining contents of the pan with the wooden spatula, making sure that any onion stuck to the bottom of the inside of the pan is mixed into the soup. Taste the cooked soup and, if desired, add a little salt (I use fleur de sel).
7. Check that the onions in the soup are soft. If they are not, add the lid to the pan and simmer the soup for a further 5 minutes.
8. Put the slices of baguette under the grill and brown each side.
9. The soup is now ready to serve!
10. (Optional) If you wish, grate a little Comté onto the surface of each bowl of soup before serving.
xx
Cuisine Au Lit - pour ce qui ont les petites oreilles...
