As we are steadily making our way through Luke’s Casillero del Diablo, I decided to make a delicious French onion soup to use it in (and to drink it with of course).
A good wholesome soup followed by a cheeseboard is a delicious yet very simple winter supper (while my French onion soup does not come from this book, I recommend BBC Good Food’s Soups and sides which you can find here
for under three quid!)
Here’s what I recommend:
Serves 4- 6
Knob of butter
1kg brown onions
1.2 litres good quality beef stock
2 tbsp cornflour mixed with 1 tbsp water
Generous glass of red wine
Sliced hard cheese such as mature cheddar
1. Heat the butter in a large sauce pan and gently cook the onion until it has softened. This should take around 20-30 minutes
2. Turn up the heat and cook the onions for a further 15-20 minutes until the onion becomes sticky and caramelised, stirring the whole time
3. Add the wine and simmer for a few minutes
4. Add the stock and bring to the boil
5. Season with pepper (it will be salty enough from the beef stock)
6. Simmer for 10 minutes until ready to serve
7. While the soup is simmering brown the bread on one side under the grill, place the sliced cheese on the other side and place back under the grill
8. This part is really down to personal preference- if you feel the soup needs thickening slightly then add the cornflour/ water mixture taking care not to be too heavy handed
9. Serve the soup into bowls and place the cheesy croutons on top- each one will sink into the soup, becoming deliciously soggy so you can slice through it with your spoon- yummy.
This can be quite a light supper (depending on how many cheesy croutons you have) but if you’re feeling indulgent follow the soup with a cheese board (mmm brie!) and alongside a nice full bodied red wine.