Tuesday, 15 January 2013

Easy Peasy French Onion Soup

This is a lovely winter warmer recipe - cheap, quick, filling and has that air of domestic goddess about it. I came across it a few years ago and it has become a favourite to prepare prior to a Sunday walk to serve with cheesy garlic bread on our return. Of course, Miss Frugal- the very fussy 8 year old- has declared war on onions so I keep a tin of tomato soup in the cupboard for this very occasion! This should serve four, I find it only serves 2/3 but I have been called greedy before so I would take a 'suck it and see' approach.


1kg Brown onions - basic/value ones are fine
Red wine, small glass - optional but tasty
2 x stock pots/cubes
Drizzle of oil (to cook onions)
Rosemary and Thyme
Squeeze of garlic puree


1, Peel the onions and cut them into medium rings
2, Heat the oil in a heavy bottom pan
3, Cook the onions on a medium-high heat until caramel coloured and sticky
4, Add garlic puree and herbs and a tiny dash more oil (if needed)
5, Cook for a further 5-10 minutes until flavours absorbed and onions are browned
6, Add wine and cook for 5 minutes until wine has reduced
7, Add 2 x stock pots/cubes diluted in 300ml boiling water
8, Simmer soup for a further 10-15 minutes
9, Taste, serve, enjoy.

TIP: Do not use red onions, you will end up with grey soup!

TIP: Fresh garlic can be used but I find the garlic puree so much easier, stays fresh longer and doesn't leave little lumps of garlic through the soup.

Ps, I will be putting my homemade garlic spread recipe on here- great on left over uncut bread/part baked rolls/any bread you have with this soup.

If this recipe is in any way unclear please let me know- I can adapt it. I need all the feedback I can get for these baby steps :)

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