French onion soup
We took Margaret, Alison’s mother, to Paris for her 89th birthday, as she always wanted to go. The main event was a classically chic lunch of herbed soufflé, cured meats, wine and Provencal olives, but the real star was the starter: a deeply savoury French onion soup that you felt you could disappear into, served with the best baguette croutons we’ve ever had. We now have a soft spot for this soup, as just one spoonful takes us back to that day.
Our version is vegetarian so more people can enjoy it and we use a punchy Dijon mustard, dry sherry and an optional tablespoon of our Black Garlic Ketchup for a richer flavour.
INGREDIENTS
SERVES 4
- 2 tsp Halen Môn Pure Sea Salt
- 1/2 tsp soft light brown sugar
- 6 thyme sprigs
- 3 bay leaves
- 175ml dry white wine
- 1 tbsp Dijon Mustard (smoky if you have it)
- 1.75 litres good-quality vegetable stock
- 2 tbsp light soy sauce
- 1 tbsp black garlic ketchup (optional)
- 4 tbsp dry sherry (such as Manzanilla or Fino)
- Freshly ground black pepper
For the croutons
- 8 slices of baguette, cut at a slight angle
- 1 garlic clove, peeled
- 8 tsp Dijon mustard (smoky if you have it)
- 150g Gruyere cheese, grated
METHOD
- Heat the butter and oil in a large saucepan with a lid over a medium heat until the butter starts to sizzle. Add the onions and salt (salting the onions early is crucial for the flavour), cover with the lid and cook, stirring occasionally, for 10 minutes, or until the onions are translucent.
- Uncover, reduce the heat to low and cook, stirring frequently, for another 10 minutes, or until the onions begin to take on golden edges. Sprinkle over the sugar and a good grind of black pepper, then stir through the onions. Cook for another 25 minutes, or until the onions are deeply caramelised. Taste a slice of onion – it should taste sweet and jammy.
- Add the herbs, wine and mustard and stir to combine. Cook for 2–3 minutes until all the wine has been absorbed. Add the stock, soy sauce and ketchup, if using, and stir to combine. Taste the soup and add more salt and/or pepper, if you prefer. Bring to a simmer, then cook, uncovered, for 20 minutes, or until slightly thickened (remember the croutons will absorb a lot of liquid from the soup in the bowls).
- When ready to serve, preheat the grill. Lightly toast the baguette slices in a toaster or under the grill, then rub each slice with the garlic clove. Arrange the slices on a baking sheet and spread each slice with some of the mustard. Top with the grated cheese and grill until melted and bubbling.
- Divide the sherry between four serving bowls, pour the onion soup on top and add a couple of cheesy croutons to each bowl. The soup can be made up to three days in advance and stored in an airtight container in the fridge until ready to reheat and serve.
