Final
Recipes

Classic French Onion Soup

Ingredients
  • (makes 2 crocks)
  • 3 medium white onions
  • 50mls great port
  • 50 mls quality Balsamic vinegar
  • 1 big French baguette
  • Gruyere cheese
  • 1 ltr chicken stock

With Ireland playing France this weekend, here's a traditional French recipe to try out. In terms of soups, this is otherworldly - with a heap of melted cheese and a baguette pieces floating on top, delish.

Instructions

Step 1

These are all the ingredient you need for your Classic French Onion Soup.

Ingredients
Step 2

Thinly slice the onions. Now, here's what you need to know about preventing crying when working with onions - you need a viciously sharp knife. That's all, no goggles or running water - that rubbish. You cry because you use a blunt knife, this causes the onion to send its liquid sky high when you cut it - use a good sharp knife and it will reduce the spray when you cut.

Step-1
Step 3

In a pan, throw in a big knob of butter and brown the onions really, really well - 20 minutes at least. This produces a wonderful dark colour and an intense yet soft onion flavour.

Step-2
Step 4

Transfer the onions to a pot and add the port, vinegar and stock - bring to a boil and simmer gently for 45 minutes

Step-3
Step 5

After 45 minutes check the seasoning and adjust as to your own preference - then ladle the soup into crocks to about 3/4 full

Step-4
Step 6

Thickly slice the baguette and toast them.

Step-5
Step 7

Stick the slices of baguette into the soup crock and liberally top with the grated cheese - sling under a screaming hot grill until melty and serve immediately

Step-6
Step 8

And..... Voilà!

Final

If you are after an impressive Valentine's meal starter you won't be disappointed, this is an incredibly easy recipe but people will think you're a culinary genius.

Written By

Rory Kelly

I'm Rory, when I was 21 I walked into a professional kitchen and told them I could cook. I ended up spending 2 years in that kitchen... drunk for parts of that time. I know hard, fast and brilliantly cooked food and I write about it at www.rorykellycooks.com

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