06/03/2026
Caramelised Onion Soup
This week we have an excess of onions. Locally grown and the perfect flavour to create Caramelised Onion Soup.
The depth and richness of this soup is all down to the long, slow caramelisation of the onions. Don't rush this browning of the onions - we promise the end results are worth the effort
Prep time: 15 mins Cook time: 1.5 hours.
Serves: 4
Ingredients:
• 1kg onions
• 30g butter
• 1 heaped tbsp flour
• 250ml dry white wine
• 1½ litres of beef ( or vegetable stock)
• 1 bay leaf
• Brown sugar, to taste (optional)
• Baguette, cut into 12 thin slices
• 150g Gruyere or similar cheese, grated
Method:
1. Slice the onions finely – Melt the butter in a large sauté or frying pan and add the onions, along with a pinch of salt.
2. Cook the onion gently, stirring regularly, for anything between 45 mins and 1 hour (larger quantities will take a little longer). The onions will collapse and become almost creamy – the idea is to caramelise but never burn them. The colour and savoury depth of the soup is all down to patience here, so do allow the flesh to become a really deep golden hue!
3. Add the flour to the pan and stir it into the onions, cooking it for 2 mins. Tip in the stock and bring to the boil. Add the herbs and simmer for about 15 mins. Balance the soup to taste with salt, vinegar and even a little brown sugar if needed.
4. Place slices of baguette on an oven tray and top with the grated cheese. Grill the croutons for 2 mins, until the cheese is melting and bubbly. Serve the hot soup in bowls, topped with a pair of croutons.
Enjoy 😋
