I’ve been very busy in the last few weeks. I’ve been finishing off some photo albums (coffee table-style books) that I started almost a year ago. The deadline I had made for myself had been rapidly approaching and a sale prompted me to finish them off.
Finally it is completed, I’ve ordered the books and now I only have to worry about paying for them…
Sometimes in busy times and rough financial periods you need a quick, easy and cheap meal. What could be better than French Onion soup? (and yes, I finally got around to using up some more onions from that 10kg bag and I tried a new recipe)
I know spring is already quite warm at the moment and soup may not be on your list of meals to make on a warm night… but the option’s always there if you don’t have many ingredients at home and need a cheap eat.
(Hopefully I can get back to cooking, posting, replying and reading others blogs now) 🙂
French Onion Soup
Recipe from Taste.com.au, Originally Good Taste – June 2001, Page 74
50g (2 1/2 tablespoons) butter
2 tablespoons olive oil
750g brown onions, thinly sliced
1 teaspoons caster sugar
500ml (2 cups) beef stock
500ml (2 cups) water
250ml (1 cup) dry white wine
60ml (1/4 cup) brandy (optional – I didn’t use this)
Salt & freshly ground black pepper
8 2cm-thick slices baguette (French bread stick)
90g (3/4 cup) coarsely grated gruyere cheese
Heat the butter and oil in a large saucepan over medium-high heat until butter melts. Increase heat to high. Add onions and cook, uncovered, stirring constantly, for 5 minutes or until the onions begin to soften.
Reduce heat to medium. Add sugar and cook, uncovered, stirring occasionally, for 30 minutes or until onions are golden and caramelised.
Add the stock, water, wine and brandy to the pan and season well with salt and pepper. Bring to the boil over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15 minutes.
Meanwhile, preheat grill on medium. Place the baguette slices under preheated grill and toast for 1-2 minutes each side or until lightly toasted. Sprinkle one side of each slice with a little of the cheese. Grill for a further 1-2 minutes or until the cheese melts and is golden.
Ladle the hot soup into serving bowls. Top with the cheese toasts and sprinkle with pepper just before serving.
The soup will keep in an airtight container in the fridge for up to 3 days.
Print This Post