Caramelised Onion soup with Gruyere twirls
March 7, 2014
On a chilly autumn evening or winter's day, there are few dishes more comforting than a wonderful caramelised onion soup with a scattering of cheese topped, crispy croutons. This recipe is simple and a complete joy to make, once you have got the slicing marathon done !!!! It can be made in advance, stored for a few days in the fridge or frozen, ready to consume...that's if you have any left to freeze !
- Prep: 15 mins
- Cook: 1 hr 40 mins
- Yields: 8 Generous
On a flaming heat, place a large casserole pot, add oil and butter and when it starts to sizzle add the sliced onions, garlic and sugar, stirring occasonally until the onions start to darken, 6 mins. Reduce the heat and continue to cook for a further 30 mins......no stirring, just let the magic happen. The onions will get sticky and dark brown, leaving a nutty flavour on the pan. Note: We are looking for caramelised not cremated! Pour in the stock, season and continue to cook, stirring with a wooden spoon to clean all the loveliness off the pan base. Once it is simmering, turn down to gentle heat and cook for 1 hour or longer without a lid. Voila! the soup is done.
Roll out the pastry, scatter generously with the cheese, retaining a big handful, fold over and roll out again to the thickness of fat straws, cut to length, place on a greased baking tray scatter with remaining cheese and dust with black pepper. Bake in a pre-heated oven for 10-12 mins until golden and lovely.
Serve the soup in warmed bowls or a large warmed soup terrine. Scatter with parsley and a few twirls. Enjoy the short silence as you and your guests take the first mouthful, then the ah's and slurps begin. Enjoy......heart warming and a loving soup to share.