It’s not healthy but it’s still soup so it can’t be all bad right? And it tastes of ski holidays. Fact. And that’s all good I promise.
Soupe a l’oignon et cognac (serves 4)
olive oil & a knob of butter
7 medium onions, halved and sliced
2 tsp sugar
150ml white wine
850ml beef stock (I used cubes, so sue me…)
2 tsp brandy
a good handful of grated gruyere per person
Melt the butter in the oil over a high heat before adding the onions, cook for about 5 minutes and keep them moving so they don’t burn! Turn the heat down low and add the sugar. Now get patient, grab a magazine, you gotta stir them now and again to scrape up the lovely golden, caramel bits on the bottom of the pan, but you’re gonna have to be patient. Like 45 minutes patient. Minimum.
Add in the wine first and really stir it around with all those onion flavours. Then add the stock and simmer gently for 30mins to 1hr (depending what you’ve got – ok I had 10 minutes and it was still good but I know tomorrow it’ll be even better).
Just before you’re ready to serve slice your baguette, pile the rounds high with cheese and pop them under the grill. Some people like the bread toasted too but I prefer not to so it goes extra mooshy in the soup.
Add the brandy to the soup just at the last minute, stir, serve and crown with the cheese toasts. Perfect. A hug in a bowl.
I recently came across this post and it really inspired me to try harder with my recipe posts so thank you Lindsay for the tips and I hope you all like the shots – although they are simple, I am happy with my first attempt at ‘better’ food photography.