Don’t Cry ! It’s Only Soup

Well maybe you’ll cry just a tiny bit just like me when you slice loads of nice big strong onions to make this delicious French Onion Soup. . .

This really is a satisfyingly warming autumnal soup that’ll fill you up and keep you toasty and warm inside. Mrs A Hint of Garlic has come down with a cold due to the change in weather recently so what better way to cheer her up and make her feel better than this classic bubbling hot soup.

Ingredients:

4/5 Large Onions – 1 tbsp Dried Thyme – 1 Knob Butter – 3 tbsp Olive Oil – 2 Cloves Garlic – 1.5 / 2 Ltrs Beef Stock – 1 tsp Marmite – 2 tbsp Cognac (optional but very tasty) – French Baguette – Gruyère Cheese

Method:

Slice your onions and over a very low heat start to soften in the butter and olive oil. The trick to this soup is to be patient and take a good 20 – 30 minutes slowly cooking the onions to allow the natural sweetness and sugars to release from the onions. Once very soft and translucent turn up the heat and while stirring add the crushed garlic and thyme. Continue to stir over a medium heat until the onions are caramelised and sticky.

Once the onions are nicely caramelised add a good quality beef stock ( add the cognac if your using it ) Marmite, season well with salt and pepper and allow to simmer gently for 30 – 40 minutes without a lid or until the liquid has reduced by half. Meanwhile slice a baguette on the bias and lightly toast on both sides. Grate the Gruyère cheese and pile onto the toasted baguette.

Pre-heat a grill onto its hottest setting and ladle the soup into serving bowls before placing the cheesy toasted baguette on top of the soup. Place under the grill until the cheese is melted and bubbling.

Serve immediately while still bubbling away, oh and don’t forget to warn your family and friends its very very hot !

 

The good news is Mrs A Hint of Garlic is feeling much better for eating this ( though not quite up to the dishes yet apparently 🙂 ) For me the best part of this soup is eating the cheesy soggy toast at the end . . .

Coming Soon from A Hint of Garlic 

  Ultimate Yorkshire Puddings &  Cheese & Chilli Scones

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25 responses

  1. Hello – thanks for stopping by and commenting on my apple pie post . Your blog is lovely 🙂 This recipe is a great version. I always burn my mouth as I’m too greedy to be careful but it’s so worth it!

  2. I greatly dislike beef broth. I know it’s traditional. If anyone is with me, I use a combination of chicken stock and miscellaneous meat brownings and red wine rather than cognac and Parmesan rather than Gruyere — call it a low rent version. I posted the recipe for onion soup this week — and there’s a link to apple pie if you want that with your soup. I did.

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