Recipe for an Onion Soup Without Tears
An Ode to Vegetables is not just a cookbook. Alice Zaslavsky shows how to get even more out of vegetables by varying your cooking techniques. Besides steaming and blanching, you can also confit, sear, roast, deep-fry, sauté, braise or caramelise many vegetables. From oven-roasted radishes to this onion soup (without tears!): eating vegetables every day becomes three times as delicious with this cookbook!
Alice: “Onion soup was once considered food suitable exclusively for farmers. Isn’t it therefore highly ironic that nowadays onion soup is probably more often associated with the chicest French restaurants? This silky-smooth soup is so much easier to make than the original version, because there are no skins to remove and not even any chopping involved! Indeed, a luxury!”
How to make the onion soup
- Preheat the oven to 160 °C.
- Heat the extra virgin olive oil and butter in a large, flameproof casserole dish over medium heat. Fry the onions, garlic bulbs, bay leaves, thyme, allspice, black pepper and sea salt flakes for 2 minutes, or until fragrant. Stir in the dry white wine, cover the dish and braise the onions and garlic for 1 hour, or until soft.
- Scoop the garlic bulbs out of the dish and set them aside until cool enough to handle. Using kitchen tongs, remove the skins from the onions.
- Return the casserole dish to medium heat. Sprinkle the onion flesh with the flour and cook the onions, stirring with a wooden spoon, for 5 minutes, until golden brown.
- Squeeze the garlic bulbs over the casserole dish. Pour the stock, vinegar and 500 ml water into the casserole dish. Bring to the boil and simmer the soup gently for 5 to 10 minutes, or until the liquid has reduced slightly.
- Preheat the oven grill to its highest setting. Place the pieces of bread on the soup and sprinkle with the cheese and remaining thyme. Place the casserole dish under the grill for 8 to 10 minutes, or until the cheese is golden and melted.
- Sprinkle the onion soup with chives and serve immediately.
Title: An Ode to Vegetables
Author: Alice Zaslavsky
Price: €40
Publisher: Good Cook
Read also:
