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
- Heat the olive oil in a large frying pan.
- Add the sliced onions and fry.
- 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.
- The important thing is for the onions to caramelise slowly so that they turn a dark brown.
- Add the stock cubes and the butter and continue to fry gently.
- After about 5 minutes, pour in the water and the other ingredients and bring to the boil.
- Serve with croutons and grated cheese.
- To make the croutons, cut some stale bread into cubes.
- Transfer to a bowl and sprinkle over some olive oil.
- Cook in an air fryer on 200ºC for 5 minutes or so, tossing in the bowl half-way through the cooking time.
