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A carpet of golden leaves, cosy layering, the smell of a bonfire in the air, and a warming fire to toast your toes. Autumn brings with it plenty of feel-good dishes - warming soups, tasty stews and colourful seasonal foods. With this recipe we celebrate the classic French Onion Soup with Quicke's award-winning cheese - a warming winter classic.
Ingredients:
50g whey butter (e.g. from Quicke)
1 tbsp olive oil
1 kg onions, halved and thinly sliced
1 tsp sugar
4 cloves garlic, thinly sliced
2 tbsp flour
250 ml dry white wine
1.3 litres hot, well-seasoned beef broth
4-8 slices of baguette (depending on size)
140 g Quicke's cheddar (good alternatives are Gruyere or Appenzeller), finely grated
Cooking instructions:
1. Melt the whey butter with the olive oil in a large saucepan. Add the onions and cook with the lid on for 10 minutes until soft.
2. Add the sugar and cook for another 20 minutes until caramelised, stirring frequently. The onions should be a nice golden colour to develop their full flavour, and soft enough to crush between your fingers. Be careful not to burn them towards the end.
3. Add the garlic cloves in the last few minutes of cooking the onions, then sprinkle in the flour and stir well.
4. Increase the heat and gradually add the wine, then the beef broth, stirring constantly. Cover and simmer for 15-20 minutes.
5. Just before serving, turn on the grill and toast the baguette. Ladle the soup into heatproof bowls.
6. Place one or two slices of baguette on top of the soup in the bowls and sprinkle with cheddar (or other cheese). Grill in the oven until the cheese has melted. Alternatively, you can grill the baguette slices separately and then add them to the soup just before serving.
Related categories:
Winter boots with fleece lining
Women's winter boots
Men's winter boots