Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Classic French onion soup
Serves 8
Perfect to fend off colds and flu at this time of year and easy to freeze in portions, just adding the toast and cheese when serving.

Ingredients
100g butter
8 large onions peeled and thinly sliced
350ml dry white wine
3.5litres veal stock (if you can’t make your own use a veal or beef stock cube)
2 tbsp plain flour
2 bay leaves
1 tablespoon dried thyme
salt and freshly ground black pepper
for serving
8 slices of toast
300g of Emmental cheese.

Method
In a large heavy saucepan, melt the butter and add the onions, cook until caramelised, stirring frequently.
Add the flour and stir until well blended.
Add the bay leaves, dried thyme and white wine and bring to the boil. Add the veal stock and bring back to the boil, then reduce the heat and cook for 45 minutes. Add the salt and pepper and check seasoning.
To serve
Pre-heat grill. Fill the bowl ¾ full of soup, place 1 slice of toast on the soup and cover with cheese. Grill for about three minutes or until bubbling and browning.
Serve immediately and enjoy it...

YOUR COMMENTS:

Ate there myself yesterday! Outstanding and the price was right too,
in fact outstanding value for money. And I had my favourite lunch partner
there as well - an experience shared and enjoyed!

Roger Earl

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