SRC | French Onion

Say hi to Nichole!

Nichole comes all the way from Baltimore and started cooking out of necessity (to stop her eating burnt food).  Don't you just love it!  She's also the mother of two cats and the brains behind the blog Cookaholic Wife, which just happens to be my Secret Recipe Club partner for the month of July.

The recipe I've chosen from Nichole's HUGE list of recipes is one that is near and dear to my heart.  It's a French classic, it's the perfect dish for these cold Winter days we're experiencing here in Melbourne and it's my sort of comfort food at its very best.  It also happens to be one of the very first French dishes I tried my hand at.....

 

 

 

The Ultimate French Onion Soup

(original recipe from Cookaholic Wife Blog)

I did make a couple of little changes to Nichole's recipe, purely for my own taste buds.  This included using chicken stock instead of beef (I'm not a huge fan of beef stock and prefer the lightness that the chicken stock gives), as well as using a lot less flour - I've not enjoyed the flavour or texture a lot of flour has given to this soup in past recipes I've tried.

Maybe give both recipes a try and see which one you prefer?  I'd love to know.

Also, what do you think of my gorgeous little French onion soup bowls that survived the trek all the way from Provence, made by hand by the gorgeous and super talented Pascale (see here).

 

 

heaped tbsp coconut oil (or butter) | 3 onions, sliced | 2 cloves garlic, chopped | 2 bay leaves | 2 sprigs fresh thyme | 1 cup red wine | 4 cups chicken stock | 1 tbsp brown rice flour (or plain flour) | 2 thick slices of baguette | handful of grated cheddar | salt and pepper to taste |

Serves 2

 

  1. In a large pot melt the coconut oil/butter over medium heat and add in the onions, garlic, bay leaves, thyme and salt and pepper, cooking until soft and almost caramelised - about 25 minutes.
  2. Add in the wine and bring to a boil, reducing the heat and simmering until the wine has almost completely evaporated. Remove the bay leaves and thyme.
  3. Add the flour to the pan and stir well until all of the onions are coated and cook for a minute or two.
  4. Add the stock and bring the soup back up to a simmer, seasoning to taste.  Cook for 5-10 minutes more.
  5. For the bread, preheat the grill and arrange slices of bread on a foil lined baking sheet, topped with the cheese and grill for 1-2 minutes until bread is toasted and cheese is melted.
  6. Ladle soup into bowls and top with the melted cheese bread.