French Onion Soup

FRENCH ONION SOUP

This is my version of a French onion soup. We’ve just harvested this year’s onions at the cortijo so I thought it would be a good idea to cook this to mark the harvest.

French Onion Soup

The secret is to cook the thinly sliced onions for a long time so that they caramelise thoroughly. You can start the pan on a fairly high heat at first as the onions will have a lot of water and then you can adjust the flame as the onions dry out.

INGREDIENTS

  • 6 large onions, cut into quarters and then thinly sliced in a food processor (the sliced onions weighed 1100g)
  • 2 vegetable stock cubes
  • a splash of balsamic vinegar
  • a splash of soy sauce
  • a splash of Worcestershire sauce
  • extra virgin olive oil
  • a teaspoon or so of salt
  • a large knob of butter

METHOD

  1. Heat the olive oil in a large frying pan.
  2. Add the sliced onions and fry.
  3. Cover with a lid and leave to fry, on quite a high flame at first before turning the heat down gradually, checking them every 5 minutes to see that they temperature is not too high.
  4. The important thing is for the onions to caramelise slowly so that they turn a dark brown.
  5. Add the stock cubes and the butter and continue to fry gently.
  6. After about 5 minutes, pour in the water and the other ingredients and bring to the boil.
  7. Serve with croutons and grated cheese.
  8. To make the croutons, cut some stale bread into cubes.
  9. Transfer to a bowl and sprinkle over some olive oil.
  10. Cook in an air fryer on 200ÂșC for 5 minutes or so, tossing in the bowl half-way through the cooking time.

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