Onions are a natural antibiotic, this is the perfect soup to serve on a cold winters night when you are feeling a bit under the weather.
This is a family favourite in our home but its success does depend on the quality of the ingredients you use!
Onions are one of the
Dirty Dozen - one of he filthiest foods in regard to pesticide, fungicide, insecticides residue.
I once had an onion farmers wife in a class who told us all her husband wouldn't let her cook the onions as they were so toxic.
DO BUY ORGANIC onions! These are available on most supermarkets that sell organic foods, or your local organic shop.
The secret to a fabulous French Onion Soup, is caramelising the onions slowly to release their sweetness, using the best quality beef stock (preferably home made) and a good Sauvignon Blanc. Topping with sour dough bread and home-made cheeses make this dish extra special!
2 tbsp butter
6 organic onions, sliced into half moons
6 cups organic home-made beef stock
1 tsp rapadura sugar (brown sugar is fine)
1 glass Sauvignon Blanc
1tsp salt to taste (the amount will vary depending on your stock)
Crusty stale bread - we love sour dough
Mozzarella cheese, Halloumi and or Parmesan cheese for topping (tasty will work if you have nothing else)
Best quality olive oil
crushed fresh garlic
Add butter to a heavy based pot and bubble slightly without burning, add the onions and stir through for ten minutes over low heat until well heated and softened. Add the sugar and stir throughout. Allow the onions to caramelise for a good 20 minutes. Stir occasionally to ensure they don't burn.
Add the stock and wine and simmer gently for 30-60 minutes. The longer the better.
Adjust the seasonings to suit.
Slice the crusty bread, brush with the crushed garlic and oil and gently toast each side under a grill on in the frying pan.
When you are ready to serve top the soup with the crusty bread, top with desire cheese and grill until browned.
Sprinkle with chopped chives (optional) and serve immediately.
You can either serve soup as one large dish or in individual oven proof bowls.
Yummo!
