Check out our latest magazine... Read Online

Recipe: Fantastic French Onion Soup

Thursday, 1 December 2022 17:00

By Mary Goodsell

This go-to party dish is a full-of-flavour French classic and a favourite of Mary Goodsell as a perfect prep-ahead dish for the festive season

Ingredients:

2 tbsp olive oil

6 large onions, peeled and finely sliced

2 tsp fresh or dried thyme leaves, plus extra for garnish

500ml (17fl oz) dry cider (non-alcoholic cider works too)

1 tsp demerara sugar

1.5 litres (50fl oz) good quality vegetable stock

6 small slices chunky white bread (sourdough works really well)

150g (5oz) Gruyère or a hard cheese of your choice, grated

Salt and black pepper to taste

 

Method:

  1. Gently heat the olive oil in a large heavy based pan. Add the onions, thyme and a large pinch of salt. Cover with a lid and cook over a low heat for approximately 30 minutes, stirring occasionally until the onions have completely softened. Don’t rush this step, as this is where the depth of flavour comes from in the soup.
  2. Pour the cider over the onions and add the sugar. Turn up the heat and let it simmer, stirring regularly, until the cider has evaporated, and the onions are well caramelised. This will take just over 30 minutes.
  3. Add the vegetable stock and heat through. Season to taste.
  4. Preheat the grill on a medium heat. Place your bread slices onto a baking tray and lightly toast both sides under the grill. Divide the cheese into equal portions on top of the toast. Place them under the grill again until melted.
  5. Serve in warmed soup bowls, topping each bowl with a generous helping of black pepper, fresh thyme leaves and even more cheese!

Share

More from Food and Drink

  • Recipe: Chicken & Mushroom Pot Pies

    These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

  • Recipe: Hearty Beef & Pumpkin Stew

    This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

  • Recipe: Autumn Minestrone Soup

    This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota

  • Recipe: William Shatner’s Cappuccino Muffins!

    Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...

  • Kids Zone: Apples, Apples and more Apples

    This month Sara Whatley and her family have gone mad for apples

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Weddings: The Food of Love

    From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering

  • Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

    James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Highweald Estate: Wines of Outstanding Natural Beauty

    One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

  • Recipe: Olive Oil, Pistachio & Lemon Cake

    This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

  • Recipe: Pappardelle with Rose Harissa, Black Olives & Capers

    Pasta is perfect for an easy spring supper and ‘Pappare’ means ‘to gobble up’ in Italian, which is the destiny of this dish! If you prefer a little less spice, then simply reduce the quantity of harissa

  • Mary Berry's Mediterranean All-in-One Chicken

    This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

  • Recipe: Simple Fish Curry

    Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again

  • Recipe: Easter Leg of Lamb

    When it comes to Easter feasts, you can always look to Italy for a sublime celebration of food, family and faith. This Easter leg of lamb with an Italian twist is the perfect dish to serve to your brood over the bank holiday

  • Recipe: Chocolate Peanut Buttercups

    The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make

© Sussex Living and Aiir 2024 | Unit 4 Regent Business Centre, 6 Jubilee Road, Burgess Hill, West Sussex, RH15 9TL