This deliciously warming recipe comes from Nicole Pisani & Kate Adams’s magic soup. It’s an ideal rustic starter for a dinner party with friends!
French Onion Soup Recipe
Traditionally, French onion soup is served with melted Gruyère croutons. For a change, we sieve the soup and serve it as a broth with a wedge of fresh sourdough bread and butter. We’ve also gone for a little sake to cut through the sweet onions.
- 80g unsalted butter
- 800g small white onions, thinly sliced
- 2 tsp brown sugar
- 1 tbsp spelt or plain flour
- 100ml sake
- 1 litre beef stock
- 3 large sprigs fresh thyme
- 2 bay leaves
- flaky sea salt and freshly
- ground black pepper
- wedges of sourdough bread, to serve
- Melt the butter in a large, heavy-based saucepan over a low heat and add the onions. Soften very slowly for about 1 1/2 hours, stirring occasionally, until golden in colour and beginning to caramelise.
- Add half the sugar to help the onions caramelise further for another 10 minutes or so. You can increase the heat a little at this stage.
- Stir in the flour and half the sake, scraping any bits off the bottom of the pan. Stir in the rest of the sake and the beef stock. Tie the thyme and bay leaves together with string and add them to the pan.
- Bring to the boil, then reduce the heat to a simmer and cook for about 1 hour. Taste and season with salt and pepper.
- Strain the onion broth and set aside the onions. Heat a small frying pan, add the onions and the remaining sugar and cook for 10–15 minutes until they form a chutney-like consistency.
- Warm the onion broth and serve with sourdough bread and the onions on the side.
Nicole Pisani & Kate Adams
Published in hardback by Orion on 12 Feb 2015
Available from Amazon