- (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.
These are all the ingredient you need for your Classic French Onion Soup.
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.
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.
Transfer the onions to a pot and add the port, vinegar and stock - bring to a boil and simmer gently for 45 minutes
After 45 minutes check the seasoning and adjust as to your own preference - then ladle the soup into crocks to about 3/4 full
Thickly slice the baguette and toast them.
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
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.