Sep. 19th, 2010

leynos: (Cooking Mama)
Recipé time again. This is a synthesis of a number of different recipés for this dish I found dotted around the web. I've tried it several times and it works really well (as I'm sure Ruth will happilly testify). Especially if one is feeling under the weather.

Soupe à L'oignon

Serves 2, Preparation time: 60 mins (approx)

Equipment


  • Two saucepans (one with a lid)
  • Knives
  • Measuring jug

Ingredients


  • 1 kg of medium sized onions
  • 2 OXO cubes disolved in 1/2 litre of hot water
  • 1/4 litre of white wine
  • 3 cloves of garlic, finely chopped
  • 1 bay leaf
  • 15g butter (approx)
  • 2 tbl spoons olive oil
  • salt
  • pepper
  • brandy/cognac
  • Accompanyment:

    • Two part-bake rolls
    • Grated emental cheese
    • Worcestershire sauce

Method


  1. Peel and cut the onions in half, then cut the halves into strips roughly 8mm wide
  2. In one of the sauce pans, heat the olive oil and butter until melted
  3. Add the onions to the oil, season with salt & pepper and cover.
  4. In the other saucepan, bring the stock and white wine to the boil along with the garlic and bay leaf
  5. Add around 35 ml of brandy to each pan
  6. Turn the hob under the stock down to low, but keep the other one on medium/high.
  7. Stir the onions thoroughly every 5 mins, re-covering afterwords. Add a little water if they start to stick, but not too much. The aim here is to part fry, part steam the onions.
  8. When the onions have clarifed and browned slightly, add the contents of the other saucepan.
  9. Turn off the heat, re-cover and let the flavours combine for a few minutes.
  10. Heat the part-bake rolls according to instructions.
  11. When they are ready, split them in half and cover the open halves with emental, seasoned with a few drops of Worcestershire sauce.
  12. Return these to the oven until the cheese has melted.
  13. Serve.

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