How to make onion soup… There are few differences between French onion soup and English onion soup, but they mostly depend on what region the recipe was created. For instance, the English version often includes less beef broth or white wine than its continental counterpart, which tastes sweeter because it’s made with red onions. The best versions of both soups include garlic, salt, pepper, milk or cream and fresh thyme. Beef broth is more commonly used in French recipes, whereas English recipes might use chicken stock or beef stock. Many of the differences depend on the cook and what they feel like that day!
The most important thing to remember is that both soups taste delicious and it’s really hard to get them wrong if you follow a basic recipe.
The taste of Pumpkin soup in the autumn is a classic. It’s nutritious, thick, and easy to eat. Some squashes will take longer to cook than others, so keep an eye on them while they’re cooking to make sure that they don’t overcook and get too hard for the creamiest soup texture.
In our version, we use a little double cream for added richness, but you may substitute coconut milk if you don’t want to use dairy. If you’re going vegetarian, simply replace the vegetable stock instead. We also keep the amount of salt to a minimum in this dish but don’t limit yourself from using your own favourite herbs and spices: pumpkin compliments both sweet and savoury tastes nicely.
Onion Soup
Ingredients
- 50 g Butter
- 1 tbsp Olive oil
- 1 Kg Onions, thinly sliced
- 1 tsp Sugar
- 4 Garlic cloves, thinly sliced
- 2 tbsp Plain flour
- 250 ml Dry white wine
- 1.3 L Beef stock
- 1 tsp Worcestershire sauce (optional)
- Baguette slices
- 140g gruyère, finely grated
Instructions
- In a large heavy-bottomed pan, combine the butter and olive oil. Add the onions and cook with the lid on for 10 minutes until soft.
- Pour in the sugar and cook for another 20 minutes, stirring frequently, until golden. When pinched between your fingers, the onions should be completely golden, and soft.
- When the onions have been cooking for 20 minutes, add in the garlic cloves and stir well. Sprinkle in the flour and mix thoroughly.
- Add the wine and gradually pour in the beef stock. Cover and simmer for 15-20 minutes, stirring occasionally.
- Season to taste, add a dash of worcester sause (optional)
- Toast the bread, then ladle the soup into bowls.
