As I’m listening to “Here comes the night” by David Bowie I have a sudden longing for the warm and comforting sweetness of a French onion Soup. I have a rule though: when you are in a funk, it’s got to be a “No Tears” recipe! So here you go – one of my absolute favorite winter dish made without a tear. The trick: by cooking the halved onions in the hot oven, you avoid the inconsolable look that come from peeling & slicing; and by roasting them slowly you save time standing in front of the stove!
There will be no crying in my Kitchen! So there you go: The “No Tears” French Onion Soup!
Ingredients (serves 4)
- 5 large onions – as a rule of thumb Count approximately 1 Large onion per person and then 1 more!
- 1-2 cloves of garlic with the peel on
- 50 g butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 teaspoon brown syrup
- 25 cl of white wine – or half a can of Beer
- 650ml (vegetable) stock
- salt& pepper,
- a few old slices of peasant bread
- 1 teaspoon Dijon Mustard
- 100 g grated cheese – type Cheddar
- Preheat the oven to 200C Grill, Peel the Onions and cut them lengthwise, 2 cloves of garlic, unpeeled Drizzle with olive oil, salt & pepper – add some thyme, or rosemary
- Leave in the oven until well roasted & turn only once (In my case it was about 30 minutes on 1 side – 10 minutes on the other) – Don’t touch the onions too much!
- Once beautifully caramelized, simply cut them straight on the oven rack
- Throw the sliced cooked onions into a deep pan with the butter, squeeze out the flesh of the roasted garlic from the peel, and add the flour – cook while stirring for about 1 min, then add the beer first, then the stock, the syrup & the mustard. Bring to a boil & let simmer for about 10 minutes – Check the seasoning and adjust with more sock if too thick
To serve: If you have some day old bread, place it in the bottom of a bowl, and pour the soup on top, add the grated cheese and put under the oven’s grill until the cheese is bubbling. You can offer it as a main with peasant bread , rubbed with some garlic and lightly grilled – and a platter of cheese. It’s also perfect as a starter.
Enjoy while listening to good music – In my case tonight it will be “Life on Mars” from Bowie!
Soupe à l’oignon* is without contest one of the most authentically French food you can eat. So much flavor for such a humble ingredient, and you don’t even need to travel far to get the full experience! This understated dish summarizes everything I love about Food making! Simple ingredients, limited mastery required and an unlimited wave of flavor that gets you wondering how such a common kitchen staple as the onion can still surprise you so much! As you can tell, I’m pretty obsessed with them- to the point I use them as decoration or even as visual inspiration!