French Onion Soup with Woolmore’s Fine Foods Sticky Balsamic Vinegar • In honour of Bastille Day this week we are featuring a classic French Onion Soup accompanying our Sticky Balsamic Vinegar. Full of intense flavour and warmth, a delicious recipe to have on hand.
“I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.” Julia Childs.
The secret to this recipe is the best quality beef stock.
375gm gravy beef, chopped
2 bay leaves
½ cup parsley
2 teaspoons whole black peppercorns
8 cups water
30 g butter
1 tblspn oil
4 lge brown onions, thinly sliced
¼ cup plain flour
¼ cup dry red wine
45g butter, extra
2 cloves garlic, crushed
150gm gruyere cheese
To make the stock, combine gravy beef, chopped onions, Woolmore’s Fine Foods Sticky Balsamic Vinegar, bay leaves, parsley, peppercorns and water in a large saucepan, bring to boil. Reduce heat, cover and simmer gently for 3 hours. Allow to cool then strain, Refrigerate overnight. Remove fat from top of stock.
Heat butter and oil in large saucepan. Add the sliced onion, cook over low heat until onions are golden brown and soft, approx. 20 mins, stirring occasionally. Add flour, stir over heat for 1 minute. Add wine and 5 cups of the stock you have. Stir constantly over heat until mixture boils and thickens. Reduce heat, simmer covered for 10 minutes.
Slice the baguette. Melt extra butter, add garlic and brush onto each side of the bread. Place on tray covered with baking paper and bake in oven for about 10 minutes or until bread is crisp and dry, add cheese to top of toast. Pour soup into oven proof dishes, top with toast and place back in oven for a further 10 minutes or until cheese is golden and bubbling. Drizzle Woolmore’s Sticky Balsamic over soup as desired. Serve immediately.