French Onion Soup

It's beginning to feel like summer is over and this weekend it didn't stop raining (grrrrr) so I felt in the need for some comforting soup to warm me up. Not that it was cold, but with the rain comes the dreaded feeling of winter on it's way. Anyway, now I've depressed you all, here's the recipe that'll cheer you up as well as warm you up.



Yeah, yeah, I know I should have wiped the bowl before putting under the grill, to remove the little bit of soup I spilt, and it would not have got baked on. Hey ho, a rustic dish should look rustic I say.

Recipe adapted from Go Dine

350g onions, thinly sliced
2 cloves garlic, minced
25g butter
1 tbsp olive oil
1/4 tsp sugar
1 pint beef stock
125ml sherry
1 tbsp brandy
salt & pepper
dash of Maggi hot seasoning (or marmite or worcestershire sauce)

2-3 thick slices of toasted baguette
olive oil
110g gruyere or mozarella cheese (grated)
1 clove of garlic, peeled and cut in half

Put butter & oil in a large saucepan and heat until butter melted. Add onions, garlic and sugar. Cook over medium-low heat, stirring occasionally for about 30 minutes or until onions are nutty brown colour.

Once nicely caramalized, add stock, sherry & brandy, maggi & salt & pepper to taste. Simmer over a low heat for an hour.

Meanwhile toast the baguette slices under a hot grill. Remove the toast and rub all over (both sides) with the cut garlic. Rub on a little olive oil and cover with the grated cheese.

Ladle the soup into bowls and put the toasted slices on top. Place under hot grill until the cheese has melted and is bubbling.

Participating in souper sundays with Kahakaikitchen