RECIPE: French onion soup
Joburg-based French chef Michel Morand shares his recipe for this classic soup, which is traditionally topped cheesy croutons
Serves: 4
Difficulty: Some effort
Ingredients:
30ml (2 tbsp) olive oil
12 medium brown and white onions, peeled and sliced
4 pinches of fine salt
10ml (2 tsp) caster sugar
200ml dry white wine
50ml sherry
2-litres quality vegetable, chicken or beef stock (the secret of a good onion soup)
3 turns of the pepper mill
Cheesy croutons:
¼ of a French baguette
Olive oil
100g Emmenthal cheese, gratedMethod:
1) Preheat a large, heavy-based casserole and add the oil.
2) Sweat the onions with the salt and caster sugar and cook over a low heat for 40 minutes. Don't let them brown, they must just change colour slightly.
3) Deglaze the pan with the white wine and sherry and reduce by half.
4) Pour over the stock and cook over a low heat for 3 hours.
5) Adjust the seasoning and keep warm until you're ready to serve.
6) To make the croutons, cut the baguette in 2-3cm cubes and toast them in a pan with a little preheated olive oil.
7) Dish the soup into oven-proof bowls, top with croutons and sprinkle with the grated cheese. Bake at 200°C for 5 minutes till croutons are light brown and cheese has melted. Serve immediately.
Chef's tip: This soup is ideal to reheat...
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