I have been watching a lot of YouTube gardening tutorials this week and I have been mostly enjoying Gardener’s World hosts Monty Don & Carol Klein’s in their own series.
While watching Monty’s gardening, he and his wife show a lot of recipes using their own produce. If only my garden was as big! Anyhow, a French Onion soup has been on my mind for weeks and I saw him roast an onion in its skin to eat as it was. It was here where I had a light bulb moment and instantly tried this method for my soup; afterall, I am a huge fan of roasting garlic in their skins which gives a more intense sweet flavour and could imagine tasting the onion in a similar way. My normal method is to slice onions and saute with a pinch of salt and sugar so wanted to try something different. My first quick test was with a chicken stock. This was also incredibly delicious, yet simple and would make a perfect base for a chicken noodle soup, but wanted to trial another combo with beef stock. Also, one of the key ingredients in a French Onion soup is wine (it can be either white or red) and know that a type of wine vinegar in a much smaller dose works a treat. Getting back to the benefits of the slow roasting process; although roasting your onions takes two hours, this is a perfect recipe when you do your next Sunday roast. All you have to do is pop your onions and garlic in the oven at the same time (with the skins on) and prepare as a starter or make as an evening meal or supper. And no onion tears! So, I urge you to try this recipe which also got the thumbs up from my fiance; (normally I eat soups while he’s at work).
-850g onions with skins left on
-2 large garlic cloves with skins left on
-1ltr water -6 beef OXO cubes
-2 tbsp red wine vinegar or 1tbsp balsamic vinegar
-A 60g wholemeal rolls Per Person sliced in half
-20g lighter mature cheddar Per Person.
Method 1. Pop the oven on gas mark 4. Now put the onions and garlic in a roasting tin in the middle of the oven for 1 hour.
2. Remove the garlic and set aside. Return the onions to the oven and continue to cook for another hour.
3. Meanwhile, peel the garlic and put in the Morphy Richards soup maker along with all other ingredients. If you don’t have one, just use a deep based pan.
4. Now the onions should be quite squishy and the skin easily peelable. Peel all the skin off and discard, then chop the onions in to chunks and put in your soup maker or blender.
5. Set the soup maker to smooth. If you don’t have one, simmer for 25 minutes and blend.
6. While the soup is cooking, sprinkle half the cheese on to the slices of wholemeal roll and grill until the cheese has melted.
7 Serve the soup, put the wholemeal slice on top and grate over the extra cheese to melt in the soup.
If you love my soup recipes, don’t forget to subscribe to my YouTube cooking channel, TastefullyVikkie where my healthy recipes go LIVE every Friday at 6pm!
And you are more than welcome to join my Facebook support group, I LOVE SW Soup where we chat about the best soups for pan or soup makers x
If you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?