The other day we went to the local markets and picked up a big bag of onions for 2 dollars. KISA thought French Onion Soup would be a good idea, I so I found this recipe at Taste.com.au. It looked simple enough, just needed time. So I got out My Precious and the mandolin and got started. It was sublime. It takes ages to do the onions but worth every second for the flavour. No wonder onions are my favourite vegetable. Yes, they truly are.
Here Tis,
Serves 6. (Yeah right!) Try 4
60g butter
2 tablespoons oil
1kg brown onions, thinly sliced (I used a mandolin, saves time and tears and fingertips)
2 teaspoons brown sugar
2 tablespoons plain flour
4 cups beef stock (I used a 1 litre tetra pak of beef stock, continental I think)
Heat butter and oil in a heavy based saucepan or dutch oven over a medium low heat till sizzling. Add onions and 1 teaspoon salt.
Cook uncovered, stirring often for 45 to 50 minutes until onions are very soft. Don't let them catch. This is the PIA bit. But they taste bloody fantastic just as is by the time they are done.
Stir in the sugar and cook, stirring a lot for 10 minutes until onions caramelise. Again watch they don't catch, they will be a lovely brown colour by now.
Add flour and cook, stirring for 2 minutes.
Add stock and 2 cups of water. Reduce heat to low and simmer, uncovered for 15 minutes to combine flavours.
This is supposed to be served with slices of baguette with melted swiss cheese on top. I just made a toasted cheese sandwich and we had it on the side.
SO. SO. GOOD!
