FOOD & DRINK
SIMPLY LIVING FRANCE
PAGE 71
Our winter, three-course dinner on a tight budget.
french onion soup
W
hilst it is always rewarding to entertain with the best of everything, sometimes it’s just not possible.
So, cancel? Or perhaps re-think? It is said that onion soup was a staple for the peasant classes as far back as the Romans, but did not attain ‘respectability’ until it reached the royal tables of Louis the sixteenth. Whatever the history, this is a hearty, warming dish that will have the house smelling wonderful, setting the ambiance for later. Wine pairing with soup, (and with budgetary constraints) can be challenging. Traditionally a floral Alsace Pinot Gris, Jura or slightly sharper Burgundy white would be suggested. However, with our much smaller budget in mind, just pick a white wine that you enjoy, or why not a cheeky red and hang the consequences! Ingredients: 750 g red onions (sliced finely) 4 tbsp olive oil 30 g butter Salt 4 large cloves of garlic (chopped or pressed). Wine to de-glaze (and assist with the cooking!) 1 litre beef stock Grated cheese Baguette Chopped parsley
To this, add the onions and mix well. Sweat for at least 40 minutes, stirring regularly and wetting with wine or stock as needed. Once the onions become translucent, add the garlic. If it sticks a little, don’t panic just add more fluid, the colour just adds to the end appearance. Once the onions are fully browned, add the stock and simmer for another ten minutes. Cut the baguette into rounds and toast. Cover with grated cheese and brown under a hot grill.
Put the butter and oil into a heavy-based saucepan. The butter is for the taste, and the oil allows the temperature to be higher without the butter burning.
Serve up the soup, placing one or two croutons on top of each bowl with a sprinkle of parsley
Simply Living France, Company Reg:- 13738420
