This week’s new recipe was French Onion Soup. If I haven’t already said it already the best onion soup is made by Christelle’s dad. Way back when Christelle and I shared a flat, she would come back from France with enormous jars of soup and a big block of Comte to grate into the soup. None of this faffing around with bread and cheese and grills, just put the cheese in the soup. It was the only time that Christelle knowingly ate onions and I’ve never had an Onion Soup as good.

Christelle’s family came over for her and Mike’s wedding in the summer and the night before we ate Michel’s onion soup. This decided me, I had to learn how to make a halfway decent French Onion soup. It’s taken me a while to get around to it but on Sunday I made it. I used the one from Bill Granger. He is fast becoming one of my favourite food writers and this is why. The recipes are easy to follow and taste lovely. Making good French Onion soup isn’t hard, it just takes time, to really get the onions caramelised, if you want a quick and easy soup, this isn’t it, but it’s perfect for an afternoon when you’re at home doing other things as this doesn’t need much attention. Given that I can’t get Christelle’s dad to come over everytime I need soup, this is the best solution I can come up with.

French Onion Soup

adapted from Bill’s Basics

What

80g butter

1.25kg brown onions, thinly sliced

1 bay leaf

3 thyme sprigs

1 tablespoon plain flour

125ml white wine

1 litre beef stock and 375ml water

80ml brandy

How

1) First slice your onions. (I used the food processor as it made the whole thing go easier.)

2) Melt the butter in a large heavy based pan over a medium heat and add the onions, bay leaf and thyme. Cook for about an hour, until the onions are soft, golden brown and caramelised.

3) Add the flour and cook for a minute, making sure that the flour is all stirred in.

4) Stir in the wine and simmer for 2 to 3 minutes.

5) Add the stock and the extra water.

6) Bring to the boil and then reduce the heat. Leave it to simmer for half an hour, stirring occasionally.

7) Season with salt and pepper and add the brandy

8) Give it another 10 minutes on the heat and then serve in bowls with lots of grated cheese, Comte for preference.