French Cuisine

TOP TIP

The thinner the onions, the better.

French Onion Soup

Soupe à l’Oignon Française

Serves: 4

A Parisian speciality. In the old days, early risers and people going home after a night out would head for the old produce market of Les Halles, known as ‘the belly of Paris’, to fortify themselves with this soup.

For the soup:

• 750g (1.6 lb) onions
• 3 tbsp sunflower oil
• 2 tbsp olive oil
• 1 pinch sugar
• ½ tsp salt
• 1 level tbsp flour
• 1.5L (2.6 pints) vegetable broth
• 200ml (6.7 fl oz) white wine
• Salt, pepper

For the garnish:

• 8 (about 1cm thick) slices baguette (see recipe)
• 2 cloves garlic
• 2 tbsp olive oil
• 125g (4.4 oz) grated vegan cheese

1 Peel and slice the onions very thinly.

2 Heat both oils together in a pan over a medium heat. Add onions and sauté for 5 minutes, until translucent. Cover and cook over a low heat for about 15 minutes, stirring often. Add the sugar and salt and sauté, uncovered, for 20 more minutes, until the onions turn golden brown.

3 Stir in the flour and brown for 3-4 minutes. Slowly pour in the hot broth and bring the soup to a boil, stirring well from time to time. Add the wine and season with freshly ground pepper. Turn down the heat, cover and simmer for 30-40 more minutes, until the onions start to fall apart.

4 Toast the baguette slices. Rub the surface with the halved garlic cloves and olive oil.

5 Preheat the oven to 240°C/475°F/Gas 9 (or simply use the grill). Divide the soup into 4 ovenproof dishes. Cover with 2 slices of toast and sprinkle with grated cheese. Place the bowls on a baking tray lined with baking parchment and place in the top third of the oven until the cheese turns golden brown. Serve immediately.

Baguette

Makes: 6

‘Baguette’ is the French word for a stick, most likely a reference to its long and slender shape.

• 1kg (2.2 lb) plain flour
• 2 sachets dry yeast
• 750ml (1.3 pints) lukewarm water
• 3-4 tsp salt

Combine the dry ingredients well, add the water and mix thoroughly. Use a hand mixer (fitted with