Onion Soup Recipes

beemuzed

I haven't made onion soup for ages, so will get cracking soon as this has reminded me how tasty it is. And yes, it's Delia for me too. The great thing about all her recipes is that they all work if you follow them properly!

moanymoany

You can cook the toast and melt the cheese before putting it on top of the soup. This makes it much easier.

dreemgirl

anyone know a easy french onion soup i can do before xmas dinner ??

Pink.

Hi dreemgirl,

There's an earlier thread that should help so I've added your post to it to keep the replies together.

Pink

Stephen_Leak

This looks like a good home for my humble offering.

FRENCH ONION SOUP

Serves 2

INGREDIENTS

1 stock cube
500ml of boiling water
2 onions
1½ tablespoons of olive oil
½ a tablespoon of sugar
¼ of a teaspoon of ground pepper
½ a loaf of French bread
50g of cheese

METHOD

Dissolve the stock cube in the water. Peel the onions, cut them in half and then chop them into thin slices.

Put the oil into a saucepan on a low heat. Add the onions and stir. Put the lid on and cook gently for 25 minutes until soft and dark brown (caramelised). Stir frequently to stop it sticking.

Turn up the heat to medium. Add the sugar and stir for 1 minute. Add the stock and the pepper. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid back on and cook for another 25 to 30 minutes.

Cut 4 slices of the French bread on the slant. Toast it on one side under a preheated medium grill. Grate the cheese. Put the grated cheese on the untoasted side of the bread.

Put the soup into a big heatproof bowl or individual heatproof bowls. Float the bread and cheese on top. Cook under a preheated medium grill until the cheese bubbles.

ADDITIONS & ALTERNATIVES

The traditional French recipe uses beef stock, but this makes an otherwise completely vegetable dish unsuitable for vegetarians. You can use a vegetable stock cube instead.

Substitute 1 tablespoon of butter for 1 tablespoon of the oil. Add a finely chopped or crushed clove of garlic at the same time as the onions. Brown or white sugar will do fine.

Add ¼ of a teaspoon of ground allspice, ½ a tablespoon of white wine vinegar and a bay leaf at the same time as the stock. Don’t forget to fish out the bay leaf before serving.

Use Cheddar, Edam, Emmental, Gouda or Gruyere cheese. Omit the cheese and serve with just the toasted French bread.

Garnish with 25g (½ a 50g pack) of finely chopped fresh parsley just before serving.

TIPS

½ a tablespoon of sugar is 3 of those little sachets you find in cafes and restaurants.
The trick with this dish is to cook the onions really, really slowly until they are until they are dark brown (caramelised) without burning them. Just keep an eye on them and don’t wander off.

This soup can be kept in the fridge for 24 hours, or even frozen. Just reheat it and do the toast and cheese.

npsmama

I watched a bit of Come Dine With Me and one of the dishes was sherried onion soup.
Does anyone have a recipe pls?

I looked on the Come Dine With Me website but it's not there.

Thanks :-)

npsmama

Found it!
http://www.channel4.com/food/recipes/occasions/dinner-parties/come-dine-with-me/series-4/sherried-onion-soup-recipe_p_1.html

madlyn

i'm going to try delia's french onion soup recipie, but before i do i wonder if anyone could answer the following.
can you freeze it?
and do you have to use the white wine and cognac? as i have neither.

JayJay14

Yes it will be freezable and no you don't have to use booze, I never do but check the seasoning as you might need a little more

Pink.

Hi madlyn,

When I make it I always use the white wine as I think it adds a depth to the flavour but I imagine it would be fine if you want to leave it out or substitue it with more stock. It does freeze well.

I've never added the cognac to it though.

Pink