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French Onion Soup
This is a classic dish that typifies French regional cooking, although it is done badly in many restaurants – done well though, it is delicious.
Serves 6-8
2 tablespoons vegetable oil
30g unsalted butter
1Kg onions (e.g. red and Spanish), peeled and finely sliced
2 garlic cloves, peeled and finely sliced
30g smoked bacon or bacon bone
100ml Cognac
100ml dry white wine
30g plain flour
1.5litres chicken stock
salt and pepper
CHEESE AND GARLIC CROÛTONS
18-24 slices, about 1cm thick, from a baquette
3 teaspoons olive oil
1 garlic clove, peeled
30g each of Emmental and Parmesan cheese, finely grated
1. First prepare the croûtons. Place the slices of bread on a baking sheet, sprinkle with half the olive oil and grill them on one side until golden brown. Turn them over and repeat the process. Make several incisions in the garlic with a kitchen knife and rub each croûton on both sides with the garlic. Set aside.
2. Place a large, thick-bottomed pan on the stove and turn the heat up high. When the pan is very hot, add the vegetable oil, which will immediately start to smoke, then the butter. Add the sliced onion, garlic and bacon. Cook over a medium heat for about 15 minutes until the onions are soft and golden brown.
3. Add the Cognac and set fire to it until all the alcohol has burned off, then pour in the wine and reduce the liquid by about half, stirring constantly. Stir in the flour, then pour in the chicken stock. Bring to the boil, skimming off any scum that rises to the surface. Turn down the heat and simmer for about half an hour.
4. To finish making the croûtons, sprinkle the cheese on top and place under a hot grill until the cheese melts and starts to brown.
Aligot
Cassoulet
Simple Chocolate Truffles
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