This recipe for French Onion Soup is kind of an extension of Friday’s Weekend Breakfast Special post. I was intending to link back to a previous post on Friday, and when I did – it was one of ‘THOSE’ posts! Remember – the ones that were cruelly struck down by that disease that us bloggers fear most – Photolessnessness ….. a situation that basically determined dinner on Friday night.
The reason I was going to link back to the recipe – which I have changed a little more than the first time that I posted it, WAS …. French Onion Soup is a ‘morning after the night before French breakfast Hangover cure. How’s that hey!! Keeping in character with my generally excessive nature – all too oft I have to soak up the ‘joie de vivre” of the night before that’s still doing an Olympic Gymnasts floor routine around my tum ……. ‘Snot pretty I tell you and a hearty breakfast is the Tripepi survival staple. Come to think of it – we pretty much cure, soothe, celebrate and reminisce about most events in life with food; it really is the Tripepi way.
As I stated in my first post – I scribbled this recipe down hastily whilst watching that gorgeous French Fox, Trish Deseine during her TV show – Trish’s Paris Kitchen a few years ago. Trish single handedly tore down
the pretentious and precious, over cooked, over reduced, over baveuse and over ‘Fr-elitist” kak that had prevented me from even pretending to be interested in French food. I took to Italian food like a duck to water precisely because their rustic peasant approach appeals to my love of the democratic and unpretentious cooking.
The French serve this onion soup to their guests the morning after wedding revelry or a ‘nuit blanch’ or sleepless night– to sober everyone up. The French and Italians don’t just have a wedding reception – the friends and family will most often continue their celebrations at a family member’s home long after the bride and groom have left on honeymoon. They will either join the ‘sposini’ (newlyweds) at their hotel for breakfast or it the happy couple have ducked – the entire family will get together at a family members home and if you are French – you will be served this restorative and life giving soup!
French Onion Soup
by Trish Deseine – I have altered a few of the quantities to Tripepi’tise it!
6 large onions – finely sliced on a mandolin if you have one!
3 bay leaves
300ml red wine – Eagles Nest Shiraz
500ml beef stock
6 sprigs of thyme
Long French loaf
1 clove of garlic
1 cup of grated gruyere cheese – I used a local Klein River dairy gruyere
In a large heavy based pot, melt the butter and allow it to start to get some colour.
Don’t allow the butter to get too dark – add the onions, and stir them in well. Bring up to a high temperature to get them frying – then turn them down. You want the onions to slowly caramelise to bring the sweet sugary flavours out.
This slow browning will take you about 25 minutes. When they are brown and soft and have reduced down by 2/3.
Add the red wine, beef stock, bay leaves, thyme, salt and pepper. Be careful not to add too much salt – your stock will be slightly salty – so go slowly!
Again, bring the soup up to the boil and reduce to a gentle simmer for about 20 minutes.
While the soup is cooking –
cut slices of the long French loaf and toast them on both sides.
Rub each side of the toasted bread with the garlic clove
Serve out a portion of the soup
Top with two slices of the toast
Smother the toast with grated gruyere cheese and brown under the griller.
And that’s that!
I made extra – and froze it ….. which is a good
thing as I could use it’s restorative
properties today …. we partayed a little too much
yesterday here at the Casa Tripepi!
Not in the mood for soup?
Here is the link to my Linguine Alfredo – which also has Mamma’s Magical
Creamy Mushroom Pasta Heaven!
click on the pic below to be taken to the recipe!
It’s a cold & rainy day here on the East Coast today!