{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
French Onion Soup

3 Large Spanish Onions
60g (2 oz.) Butter
1 glass white wine (not essential but very good)
1 Litre (2 pints) Chicken stock
Half French Loaf
60g (2 oz.) Fresh Parmesan grated

Peel the onions, cut them in half and then slice them thinly.
Melt the butter in a large pot and when it is foaming tip in the onions.
Keep the heat fairly high and cook the onions at this temperature for 30 mts.
at least.
The onions will first soften and then start to colour. Keep stirring them once they start to brown. It is important that they do not burn, but they should turn a uniform nutty brown and will have a wonderful intense and sweet smell.
Now add the wine, and the stock or water and let it come back to the boil.
Simmer for 4 or 5 mts. It is now ready to serve

This soup is traditionally served with Parmesan Croutons.

Slice the loaf into thiskish slices.
Bake these in a cool oven for about 30 mts. until crisp and dry.
Sprinkle over the parmesan and pop them back in the oven just to melt the cheese.
Float two or three of these in each bowl of soup as you serve them.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef