Food from the Hill

A London food fanatic, living on Telegraph Hill

Onion and Brandy Soup

Onion and Brandy Soup

Leave a comment

This soup was made for myself and a friend one Sunday afternoon when there was a surplus of onions left over in the veg box …

Ingredients to make enough to serve 2 hungry people:

  • 2 large white onions, finely sliced
  • 1 leek, cut into 3 inch pieces, then finely sliced length ways
  • 1 teaspoon fresh lemon thyme leaves (you could use dried thyme instead – my thyme was a little past it’s best and practically dried anyway!)
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 2 tablespoons brandy (I used a 10 year old cider brandy that I found lingering at the back of my cupboard)
  • 1 heaped teaspoon plain flour
  • 1 litre of very good beef stock
  • Salt and pepper to season (I found that the soup in this instance did not need any extra seasoning)

Now put the apron on and start by …

  1. Getting out a saucepan and adding  the oil, onions, leeks, thyme, salt and sugar.  Fry on a very gentle heat, stirring for a few minutes.
  2. Make a cartouche by cutting a round piece of grease proof paper, slightly larger than your saucepan. Run under the tap and scrunch into a ball.  Unfold and use this to cover your onion mix in the pan.  The paper should sit on top of the onion.
  3. Caramelise the onions very slowly on a low heat for 40 minutes, until very soft.  Check every 10 minutes and if you think the pan is too dry, add in a tablespoon of the beef stock to add some liquid.
  4. After 40 minutes, increase the heat to a high heat and add the Brandy.  Cook on a high heat for 1 minute to evaporate off some of the alcohol.
  5. Stir in the flour and cook on a medium heat for 1 minute.
  6. Increase the heat to full and add the beef stock and stir until the soup boils.
  7. Simmer the soup for 30 minutes.
  8. Check the seasoning, just in case!
  9. Serve with toasted french bread and melted Gruyere if you’re after a french style soup.
  10. This soup goes wonderfully with a cold crisp glass of Champagne.

Tuck in and enjoy!

Advertisements

Your thoughts and comments are welcome

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s