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Saturday, December 26, 2015

Veg onion soup

It's been a busy few weeks. We got our new place, we moved, got furniture, all of that. Then three weeks after moving in, there was a big storm with lots of heavy wet snow. It snowed all night and when we went out in the morning we found several huge (approx 80 cm diameter) branches broken off a tree in our yard. One was blocking the small road beside our place. So then we have been busy clearing that up and sorting it out - finding a tree surgeon, then dealing with all the fallen wood - we've been chopping it for next year's firewood.

Yesterday we finished tidying up (stashing needly bits in the bushes), then started stacking the wood and chopping it. S with an axe, me with a saw. It got dark but we carried on chopping in the garage. At some point he suggested I go in and make french onion soup instead. We'd bought a whole lot of onions at the best and biggest Turkish supermarket in town (Istanbul in København NV), and that had given him an idea... I went in and got going, using the recipe from trusty Delia's veg collection. What we hadn't realized before was that it takes about 3 hours to cook. So it was about 21:00 by the time we got to eat. But it was good.

1 lb 8 oz / 700 g onions, thinly sliced
2 tbsp olive oil
2 oz / 50 g butter
2 cloves garlic, crushed
½ tsp sugar
2 pints / 1.2 l veg stock
10 fl oz / 275 ml dry white wine
salt and pepper

for the croutons:
6-8 1 inch / 2.5 cm diagonal slices of French bread (used bits of pumpkin seed bread as that's what we had)
1 tbsp olive oil
1-2 cloves garlic, crushed
8 oz / 225 g Gruyère, grated (used blue cheese instead as that's what we had)

Heat the oven to gas mark 4 / 350F / 180C. Prep the onions.

Place a large heavy-based saucepan on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and stir occasionally until the edges of the onions turn dark – about 6 min. Reduce the heat to low and leave the onions to cook slowly for about 30 min, until the base of the pan is covered with a rich, nut brown, caramelised film (bake croutons during this time - see below). After that, pour in the stock and white wine, season and stir with a wooden spoon, scraping the base of the pan well. When it comes to a simmer, turn the heat to low and leave to cook gently without a lid for about 1 hour.

To make the croutons drizzle the olive oil on to a baking sheet, add the crushed garlic and spread the oil and garlic all over. Place the bread slices on top of the oil and turn over each one so that both sides are coated with oil. Bake for 20-25 min till crisp and crunchy.
 
Sprinkle the grated cheese thickly over the croutons and grill until the cheese is golden brown and bubbling. Put soup in bowls to serve, with a crouton or two on top of each.
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