I love a stocky soup, especially when it starts to feel cold outside. Slurping up onion soup and dipping bits of cheesy toasts in to it is deeply satisfying. Traditionally this soup is topped with small rounds of baguette and melted gruyere cheese but I had to budget hard with shopping this week so used regular bread and cheddar cheese, and dried herbs. Still delicious and a simple dish to make as long as you don’t mind chopping and stirring a bit!
Plus you have the added bonus of finishing off the wine with your meal.
The People’s french onion soup (serves 4)
4 largish onions, peeled, halved and sliced thinly
A large knob of butter
2 large cloves garlic, crushed
A good sprinkle of dried herbs
Salt and pepper
180ml dry white wine (cheapest is fine)
3 cubes veg stock, crumbled (I like OXO)
2 – 4 pieces of any bread (allow half to one slice per person depending on how hungry people are)
Approx 80g cheddar cheese, grated
Heat the oil in a large saucepan and add all the onions, stirring regularly to avoid burning. You may need to add more oil. After about 10-15 minutes they should be soft and a little sticky. Add the butter, garlic, herbs, salt and pepper and cook for another 5 minutes, continuing to stir. Add the wine, cook for another 5 minutes to reduce it down and then add the stock cubes and some boiled water until you are happy with the consistency. It should be be pretty watery. Simmer for a further 5 minutes.
Meanwhile place the toast under the grill on one side until browned, take out and top the other side with the grated cheese and then finish off grilling that side until the toast is brown and the cheese is melted. Cut each slice of cheesy toast in to 4 pieces. Ladle the soup in to bowls and top with the pieces of toast. Eat greedily.