Caramelized onion soup
Garlic croutons and emmenthal cheese
This recipe is a basically a French onion soup which is my favorite soup of all time which I have refined a little. The classic French onion soup is often a messy affair fighting with an oversized sodden crouton, not to say that the French are unrefined in any way. In this case the caramelized soup is blended and finished with small crisp, garlicky croutons and nutty emmenthal cheese.
1.5kgonions peeled and sliced
115g unsalted butter
1 tbsp olive oil
1 tsp salt
Freshly ground black pepper
2 bay leaves
2tsp thyme leaves
100ml sherry vinegar
2 litre fresh beef stock
1 small French baguette, cut into small croutons
2 large clove garlic, peeled and finally minced
170g Emmenthal cheese, grated
Melt the butter with the olive oil in a large heavy based saucepan. Add the onions, salt and pepper, bay leaves and thyme leaves, stir gently, reduce the heat, cover and cook for 30 minutes, stirring every five minutes. Do not brown the onions.
Remove the lid and cook uncovered for a further 20-30 minutes, stirring frequently until the onions have caramelised.
Stir in the flour and cook over a low heat for a further 3-4 minutes stirring vigorously to remove any lumps.
Stir in the port, sherry vinegar and stock. Bring to the boil, reduce the heat and simmer for 20 minutes.
To prepare the croutons, cut the baguette into small dices and fry in a small frying pan with a little olive oil until crisp, add minced garlic and drain on a kitchen towel.
Place the soup in the blender and blend for 2-3 minutes until smooth and pass through a fine sieve.
To serve, place in warmed soup bowls and finish with croutons and grated cheese.