Herby Roasted French Onion Soup – The most comforting soup ever! Caramelised onions with herbs and a rich, deep flavoured stock. Great for Autumn/Winter. Also my husbands favourite soup!
Oh the weather outside is..frightful. Ok it isn’t that bad but it is cold. When it is cold, we always think soup and the first soup that always springs to our minds is this Herby Roasted French Onion Soup. This is an updated recipe for a soup that was on the blog a while ago.
It is ‘properly’ Autumn now. I have heard people say things like this and I want to say weird sentences too. Equal opps. Trying to think of another random sentence…hmm. I will come back to it if I remember..
I can’t actually believe that it’s almost the end of 2018. I know we say it every year but time is just flying by. I can’t believe my son is 7 for one.
Today shall we just talk about soup? This one is so beyond delicious.
The flavours go a little something like this:
Imagine all that flavour in one mouthful..I KNOW!
This is basically a French onion soup but a tiny bit more exciting because..well why not?
You start by caramelising the onions. Once they have caramelized, you add the herbs. Fresh thyme and sage work really well and are perfect for this time of year. Then its just allowing the stock to really cook down before adding some toast on top. The rarebit/cheesy toast on top takes the soup to another level.
Traditionally french onion soup is made with red wine and beef stock but being Muslim, I don’t use alcohol in my cooking. I know some Muslims do because they argue that it evaporates or burns off, but I never have. Each to their own..
The onions in this recipe are reduced down without the use of oil. I think i got that idea from Nigella.
Anyway check out the recipe below.
Herby Roasted French Onion Soup
Herby Roasted French Onion Soup - The most comforting soup ever! Caramelised onions with herbs and a rich, deep flavoured stock. Great for Autumn/Winter. Also my husbands favourite soup!
- 1 kg Onions Sliced
- 1 tbsp Oil
- 1 tbsp Butter
- 2 tbsp White Spelt Flour or Plain Flour
- 1.75 litre Beef or Lamb Stock
- Few Sprigs Thyme
- 1 tbsp Sage Leaves Chopped
- Salt and Pepper
- 150 g Cheddar or Gruyere Cheese Grated
- 1.5 tbsp Wholegrain Mustard
- Splash Worcestershire Sauce
- 140 g Creme Fraiche
- Sourdough Bread I use Spelt Sourdough
Pop the onions into a pan over low heat and stir in a sprinkling of salt. Cover the pan and cook for 20 minutes until the onions have reduced by half. Check midway and add a splash of water if need be.
Stir in the oil, butter and flour and stir for 2 minutes. Add the stock, thyme and sage. Allow to come to a boil and reduce to a simmer. Cover and cook for an hour.
Season with salt and plenty of pepper.
Preheat the grill. Mix all the ingredients for the toast and spread on the toast. Ladle the soup into heatproof bowls, top with the bread and grill until the cheese is bubbling.
Adapted from an Anna Jones recipe.