{"id":6593,"date":"2021-01-31T17:18:36","date_gmt":"2021-01-31T17:18:36","guid":{"rendered":"https:\/\/www.whatfionaeats.com\/?p=6593"},"modified":"2021-01-31T17:18:36","modified_gmt":"2021-01-31T17:18:36","slug":"not-so-classic-french-onion-soup","status":"publish","type":"post","link":"https:\/\/www.whatfionaeats.com\/?p=6593","title":{"rendered":"Not so classic French Onion Soup"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: georgia, palatino, serif; color: #e59191;\">Is there anything more delicious than a bubbling bowl of onion soup? That cheesy, garlicky giant crouton.. the molten lava under the crouton. It&#8217;s just wonderful. I like to use\u00a0Gruy\u00e8re for the cheese croutons but if you can&#8217;t get your hands on it then cheddar is a great\u00a0melter. \u00a0Don&#8217;t be tempted to rush this soup, it&#8217;s at its best when you really reduce and caramelise the onions. Trust me with this one, take your time.\u00a0<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: georgia, palatino, serif; color: #e59191;\">This is a vegetarian recipe, but if you aren&#8217;t veggie. Use a good quality beef stock and forgo the marmite.\u00a0<\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\">Makes 4 &#8211; 6 bowls\u00a0<\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\"><div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/span><\/p>\n<ul>\n<li class=\"ingredient\"><span style=\"font-family: georgia, palatino, serif;\">2.5 KG onions. A mixture of brown, red, shallots and pearl onions\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 L high quality vegetable stock\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 tablespoon of marmite\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">5 sprigs of fresh thyme\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 L Dry cider\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 teaspoon balsamic vinegar\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">salt and pepper to taste\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">100g butter\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">2 tablespoons of plain flour\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">100ml brandy\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">50 ml vegetable oil<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 baguette stick\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">3 fat cloves of garlic\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">200g grated gruyere cheese (or cheddar)\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: georgia, palatino, serif;\"><\/div>\n<\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\"><a href=\"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953.jpg\"><img loading=\"lazy\" class=\"aligncenter size-large wp-image-6594\" src=\"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-1024x683.jpg\" alt=\"\" width=\"750\" height=\"500\" srcset=\"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-1024x683.jpg 1024w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-300x200.jpg 300w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-768x512.jpg 768w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-500x333.jpg 500w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-83x55.jpg 83w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-360x240.jpg 360w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-750x500.jpg 750w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01953-1320x880.jpg 1320w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a><\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\"><div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/span><\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\"><span style=\"font-family: georgia, palatino, serif;\">Peel the onions and slice into half moons. You don&#8217;t want them to be really thin, you want the slices to be fairly thick\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Melt the butter with the oil in a large heavy based pan pan. Add the onions and stir so the onions are coated in the fat. With the heat on a medium heat reduce the onions for about 2.5 hours, stirring regularly to pan sure they aren&#8217;t getting stuck to the base of the pan.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">When the onions have reduced and now resemble a lovely golden, slightly mushy looking onion base add the flour and stir. Cook the roux for a few minuets then add the thyme leaves.<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Gradually stir in the cider, stock, balsamic and marmite. Bring the pan to a boil then reduce to a simmer. Cover and allow the soup to cook for another 1.5 hours. Stirring occasionally.<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">When the soup is almost ready to be served make a start on your croutons. \u00a0Slice up the baguette and lightly toast the bread. Drizzle a little olive oil OR butter the toast. Slice the garlic in half and rub the garlic cloves over the toasted bread.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Grate the cheese and heat the grill to medium.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Check the seasoning of the soup, add a little salt and pepper if required and even some more marmite if you want it more punchy before stirring in the brandy. <\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Ladle the soup into oven safe bowls and place on a baking tray. Place the toasts on top of the soup and add a mound of cheese. Place under the grill until the cheese is molten and bubbling.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Serve imminently.. but be careful not to burn your tongue!\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"font-family: georgia, palatino, serif;\"><\/div>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Is there anything more delicious than a bubbling bowl of onion soup? That cheesy, garlicky giant crouton.. the molten lava under the crouton. It&#8217;s just wonderful. I like to use\u00a0Gruy\u00e8re for the cheese croutons but if you can&#8217;t get your hands on it then cheddar is a great\u00a0melter. \u00a0Don&#8217;t be [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6595,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sharing_disabled":false,"spay_email":"","jetpack_publicize_message":""},"categories":[46],"tags":[57,72,88,41,43],"jetpack_featured_media_url":"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01957-e1612113359197.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/parMdm-1Il","_links":{"self":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6593"}],"collection":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6593"}],"version-history":[{"count":2,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6593\/revisions"}],"predecessor-version":[{"id":6597,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6593\/revisions\/6597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/media\/6595"}],"wp:attachment":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}