French Onion Soup’s A Winner!
We received this thank you note from one of our couples whom we catered at thier wedding on NYE this year.
“To all the staff at Total Hospitality – Thank you so much for a fantastic, magical day. You made everything so smooth from beginning to end, and your constant professionalism was fantastic. Thank you for wonderful food and service – we couldn’t have wished for a better wedding breakfast. The extra touches you made for us were so special and people still talk about the French Onion Soup as being the best they ever tasted! with love and thanks, Louis and Grace Massarella. x”
We thought some of you might like us to share the secret to such a great dish as prepared by our head chef and Co-Director James. This dish can be found on our three course meal menus for 2010.
French Onion Soup – Serves 6
700grms Spanish white onions (Thinly sliced)
100grms butter
2pints of good beef stock (or vegetable stock)
250ml red wine
50ml Port (or Brandy)
Salt & Pepper to taste
French Bread cut into one inch round slices
150grms Grated Mature Cheddar or Gruyere Cheese
Melt butter in saucepan over a medium/low heat. Add sliced onions and soften for 20 minutes being careful not to burn. Add beef stock and red wine and continue to cook on a low heat for a further hour until onions are completely soft and translucent. They should have taken on the colour of the stock and wine. Add port and salt and pepper to taste and cook for a further 12-15 minutes.
Whilst the soup is cooking, cut bread into one inch round slices (1-2pp). Place on a baking tray, brush with olive oil on both sides and bake in pre heated oven at 200 degrees for 6 minutes each side or until golden brown.
To serve; Ladel each serving of soup into bowls placing crouton(s) on top and a generous handful of grated cheese on top of the crouton allowing to melt into the soup.
Enjoy!!!
November 22nd, 2010 at 11:07 am
Thanks for that, and for anyone that is having difficulty chopping onions without the crying, here’s an incredibly easy tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.