| Yesterday was wet and cold, and with lots of onions hanging to dry in the shed, what better time for delicious onion soup? The recipe freezes well too - in fact it comes originally from one of my oldest cookbooks, entitled "Food for the Freezer." Delicious, warming and filling! |  |
Onion Soup
Ingredients for 8 servings:
1 kg brown onions
25 g butter
2 TBSP flour
2 litres beef stock
Salt/pepper to taste
Grated cheese
Method:
Peel and slice onions (I cut them in half then slice thinly). Melt butter in large pot, then saute onions over medium heat until golden and starting to caramelize a bit (original recipe says "golden brown" but mine never brown). Sprinkle over flour, stir in and cook 1 minute. Add beef stock slowly, stirring. Bring to the boil, season if desired, cover and simmer for 20 mins. (Hint - if using commercial beef stock, be careful about adding extra salt or the result may be far too salty). Ladle into bowls, top with grated cheese and stir in.
Toasted and buttered home made bread makes the perfect accompaniment!
To freeze: Cool after simmering (without adding cheese) and pour into suitable containers to freeze. To use, thaw and reheat, then serve as above.
25 g butter
2 TBSP flour
2 litres beef stock
Salt/pepper to taste
Grated cheese
Method:
Peel and slice onions (I cut them in half then slice thinly). Melt butter in large pot, then saute onions over medium heat until golden and starting to caramelize a bit (original recipe says "golden brown" but mine never brown). Sprinkle over flour, stir in and cook 1 minute. Add beef stock slowly, stirring. Bring to the boil, season if desired, cover and simmer for 20 mins. (Hint - if using commercial beef stock, be careful about adding extra salt or the result may be far too salty). Ladle into bowls, top with grated cheese and stir in.
Toasted and buttered home made bread makes the perfect accompaniment!
To freeze: Cool after simmering (without adding cheese) and pour into suitable containers to freeze. To use, thaw and reheat, then serve as above.
RSS Feed
