Ooh la yum! French Onion Soup!

Ok so I realise I've gone a bit soup mad but bear with me. This French classic is well worth a try, not only is it incredibly cheap to make but its super indulgent! If you're struggling to think of an elegant veggie dish for your ethical friends, this might be the one for you (but remember to substitute the beef stock for vegetable stock and check that the wine you use is suitable for vegetarians!).

This recipe makes enough for two big bowls, so remember to vary your recipe accordingly!

·         4 medium red onions (Obviously you are free to substitute for regular white ones but I find the red onions have a delicate sweetness about them as well as giving the soup that pretty, colourful look.)

·         1 garlic clove (plus extra for rubbing on the bread)

·         200ml red wine

·         1 pint of beef/vegetarian stock

·         50g butter

·         1 tbsp of Demerera/brown sugar

·         Fresh thyme leaves (a small handful)

·         2 bay leaves

·         A medium baguette

·         100g hard cheese i.e gruyere or cheddar

First, wash and peel the onions. Why wash, you ask? It reduces the risk of tears, and makes the chopping you are about to do a lot more bearable! I love variation of texture in my soup, so I choose to cube one onion, coarsely chop another and slice the last two into ring shapes. Making the soup your own is what makes it so special so try experimenting with various shapes and sizes! Put aside the chopped onions and melt the butter in a pan over a low-heat. Once melted and hot, drop in the onions and stir quickly to cover all onions in the butter juice. Crush and chop the garlic and coarsely cut the thyme leaves before adding into the pan along with the bay leaves. Stir for 5 minutes before adding the sugar. Cover with a lid and leave on a low heat to sweat for 20 minutes, stirring very occasionally.

 Warm up a grill (or oven to 220C). Turn up the heat on the hob to medium and pour in the wine and simmer and reduce for 15-20 minutes before adding the stock.

Simmer for a further 5-10 minutes while you grate the cheese, slice the baguette into individual slices, lightly toasting it before rubbing with a crushed garlic clove.

Once the grill/oven is hot enough, top the baguette slices with cheese and cook until crunchy and melted. Serve soup in warm bowls topped with the individual cheese ‘croutons’ and a garnish of fresh parsley.

 Tres Delicious!