Once a year there comes a day when all moms look expectantly at their offspring with that little sparkle in their eye. You might think that sparkle is love or pride, but no. The sparkle is a message: This is the one day you have ALL YEAR to make me feel special. DON'T mess it up!
That day was last Sunday in South Africa. Instead of a gift, my fiance (yup, he's a keeper) and I cooked lunch for the family and more specifically, the mums. You can take a peek at the Menu here.
There were a couple of requests on the menu, but I was able to choose the starter. I chose French Onion soup.
That day was last Sunday in South Africa. Instead of a gift, my fiance (yup, he's a keeper) and I cooked lunch for the family and more specifically, the mums. You can take a peek at the Menu here.
There were a couple of requests on the menu, but I was able to choose the starter. I chose French Onion soup.
French Onion is one of those all time classics, that everyone loves but hardly ever makes themselves, and in fact it's pretty easy! The first time I made it, I couldn't believe how simple, impressive and delicious it was! The recipe book, (a gem from kitchen heaven) is Julia Child's Mastering the Art of French Cooking, which if you've read my previous posts, you'll notice it's a favourite.
It might sound a bit cliche and possibly a bit familiar if you've seen the movie. But in all honesty every recipe I have made out of this recipe book has been incredible and delicious and has my finance, guests and family begging for more. I would advise anyone who loves cooking, and learning about food to get their hands on a copy. It's pretty pricey, but it's a cooking bible.
Go. And. Get. It. - Images my own
French Onion Soup
Julia Child
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5 -6 Cups onions, thinly sliced
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1T Cooking oil
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2T Butter
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1/2t Sugar
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1t
Salt
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3T Flour
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6 cups
beef stock - try Nomu Beef Fond
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1 Cup dry white wine
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1 Bay leaf
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1/2t Ground sage
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Salt and pepper
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350g Swiss Cheese, grated - try Emmental
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120g Parmesan Cheese, grated
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1/2 Raw onion
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2 -3t Cognac / Brandy
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8 Slices
French bread
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4T Olive oil, for drizzling.
Method:
Place heavy bottom pot over medium-low heat. Add 1T cooking oil, 2T butter to pot.
Add sliced onions and stir until they are evenly coated with the oil. (Make sure you have sunglasses handy, a window open or one of these babies, I wept cutting these onions)
Cover and cook for about 20 minutes until they are very tender and translucent.
To brown or caramelize the onions turn heat under the pot to medium or medium high heat.
Add 1/2t sugar and 1t salt and continue to cook uncovered, stirring frequently until the
onions have browned and reduced significantly.
Once caramelized, reduce heat to medium-low and add 3T flour to the onions.
Brown the flour for
about 2-3 minutes trying not to scorch it. (If the flour does not form a
thick paste, you can add a bit more butter here).
Don't be scared if it doesn't look great now, the end result is amazing!
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the rest of the stock, wine, sage, and bay leaf to the soup.
Simmer for 30 minutes.
Simmering - Image my own
To make the "Croutes" (toasted bread), heat oven to about 220C.
Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. Don't soak it, just a drizzle.
Sliced French Bread, try not to steal any before it goes in the oven - Images my own
Cook the Croutes for 15 minutes in oven on each side (30 minutes total).
Check the soup for seasoning and add salt and pepper if needed.
Remove the bay leaf (if you can find it).
Transfer to a pretty serving dish, this needs to be oven proof. Don't take a chance. Rather go functional than pretty if you aren't sure!
At this point you can add the 2-3T Cognac/Brandy and grate the 1/2 raw onion into the soup. This is optional, I like it with and without, if the idea of raw onion doesn't grab you leave it out. It doesn't make or break the dish.
Add a few grams of the Emmental directly into the soup and stir.
Place the toasted bread in a single layer on top of the soup.
Sprinkle the rest of
the cheese in a thick layer on top of the bread making sure to cover the
edges of the toast to prevent burning.
Drizzle with a little oil or melted butter, again this is optional. Cheese has quite a bit of oil on it, so use your discretion. I don't usually add the oil or butter, the natural oil from the cheese is enough for me.
Place in a 200C oven for about 25-30 minutes, depending on your oven. Keep an eye on it, should it look ready, it probably is.
Turn on the grill and brown, just watch out, cheese burns in the blink of an eye.
Let cool for a few minutes. Take the entire serving dish to the table, and serve there. Makes for an impressive dinner/starter. I paired it was a Chardonnay and it was amazing.
Absolutely delicious and rather impressive - Image my own
As Julia Child is your inspiration for adventuring into the wonderful world of food, so Robert Carrier, in the 70's, was mine. French onion soup was very popular in the 70's and 80's. Practically every restaurant and even hotels would have it on their menu. Mini cocottes of steaming unctiouness.But,my French onion soup 'moment' lies in Paris. The Montmarte in winter. Smoky little cafe. Frenchmen drinking wine and being flirtatious. Smatterings of snow on the cobbles outside....and being 'hit on' by a Frenchie who wanted to know where I came from. I knew a few words "Afrique du Sud", I said shyly, he flung his ams up and shouted "AH BARNARD!!!!" Thanks for sharing your recipe and your happy Mother's Day feast.Keep blogging......it's hard work:)Love Pinkie
ReplyDeleteAh Pinkie, I truly hope to eat French Onion Soup in Paris, in Winter. What a dream. One day, one day! Thank you for the comment, so inspiring! xx C
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