English onion soup by Magnus Nordlander
Based on a recipe from Hugh Fearnley-Whittingstall
This is an english twist on the classical french onion soup. Try to use as many different kinds of onions as possible, white, red, shallot, leeks, whatever you have!
Make sure you use a good dry cider, nothing with a lot of sugar in it. That wouldn't be good in this dish.
The traditional way of serving, is of course to pour the soup in a soup dish, and cover with bread and grated cheddar cheese, and stick in a hot oven until the cheese is nicely melted and slightly browned. This is all good, but if you don't want to bother, having the bread and cheese on the side is good too.
Ingredients for 6 servings
- 1 3/4 ounces of butter
- 3 1/3 pounds of onions, sliced
- 5 garlic cloves, sliced
- 1 bay leaf
- 3 stalks of fresh thyme
- 5/8 cup of dry cider
- 3 1/8 cups of chicken stock
- 3 1/8 cups of beef stock
- 15 sage leaves
- salt
- white pepper, freshly ground
Instructions
Begin by melting the butter in a big pot over medium-low heat. Sauté the onions for about 45 minutes, and then add the garlic, and a bouquet garni of the bay, thyme and sage. If you don't want to bother with tying a bouquet garni, use a tea infuser.
Cook for about five minutes, before adding the cider. Allow the cider to reduce for a few minutes, before adding the stock and simmering for another 20 minutes. Remove the bouquet garni, and season with salt and white pepper.
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