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It’s not so much a recipe, but a series of secrets.
Usually I caramelise the onions in a mix of butter, olive oil, ground fennel seeds and salt. To really make it work, I let them cook for about 30-45 minutes at low heat and covered. You’ll know when they’re done.
Then I add stock. I use a fond de légumes which I make in bulk and freeze, but any stock will do. But the three secret ingredients I found are brewer’s yeast (which you add, and then dissolves), port wine and fish sauce. Really makes a great soup. And though it doesn’t sound authentic, it tastes like it is.
Top with garlic croutons (you can also rub garlic on dried bread), then for me a mix of beaufort, gouda and aged gouda, and put under the broiler. Sounds elaborate, but soup freezes nicely.
Going to have to change up our recepie some this season then! We’ve typically just done the onions with some oil and butter, deglaze with some white wine, and use whatever stock we have plus some beef stock with thyme and a bay leaf. Smoked turkey stock was probably the best.
Looks awesome! Do you have a recipe? Too hot during summer, but soup season will soon be upon us
It’s not so much a recipe, but a series of secrets.
Usually I caramelise the onions in a mix of butter, olive oil, ground fennel seeds and salt. To really make it work, I let them cook for about 30-45 minutes at low heat and covered. You’ll know when they’re done.
Then I add stock. I use a fond de légumes which I make in bulk and freeze, but any stock will do. But the three secret ingredients I found are brewer’s yeast (which you add, and then dissolves), port wine and fish sauce. Really makes a great soup. And though it doesn’t sound authentic, it tastes like it is.
Top with garlic croutons (you can also rub garlic on dried bread), then for me a mix of beaufort, gouda and aged gouda, and put under the broiler. Sounds elaborate, but soup freezes nicely.
Going to have to change up our recepie some this season then! We’ve typically just done the onions with some oil and butter, deglaze with some white wine, and use whatever stock we have plus some beef stock with thyme and a bay leaf. Smoked turkey stock was probably the best.