7/8/2016

FrenchOnionSoupRaymondBlancOBE

ThishumblevegetableisverymuchpartoftheFrenchculinaryanthology,itwasprobablyalsoresponsibleforthesecond
invasionofEnglandbytheFrench.IstillrememberwhenIfirstcametoEngland,seeingFrenchmanridingverydrunkenlyon
bicycles,loadedwithmagnificententwinedonions.Thequalityoftheonionsiscrucialinthisrecipe.Wewantbothhigh
acidityandhighsugarlevelstocreateafullyflavouredsoup.ThebestonionsarePinkRoscoffSpanishOnions,although
lackinginacidity,willalsowork.Ifyoulikeastrongonionflavour,caramelizetheonionsforafurther15minutesuntilvery
darkbrown.

INGREDIENTSREQUIRED
Forthesoup
50g
4
1tbsp
200ml
1.5l
2pinches
1tsp

Unsaltedbutter
MediumRoscofforSpanishonions,cutinhalfandthenslicedinto3mm
slices
Plainflour
Drywhitewine,boiledfor30secondstoremovethealcohol
Boilingwater
Seasalt&freshlygroundblackpepper
Sugar(optional)

Toserve
12slices
150g

Baguette,cut1cmthick
Comtcheese,grated

COOKINGMETHOD
Softeningtheonions
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Preheattheovento200C/400F/GasMark6.Onahighheat,inalargenonsticksaucepan,meltthebutterwithoutlettingit

7/8/2016

FrenchOnionSoupRaymondBlancOBE

brown.Addtheonionsandsoftenfor5minutes,stirringfrequently.Seasonwith10pinchesofsaltand2pinchesofpepper.
Caramelizingtheonions
Continuecookingtheonionsfor2030minutestoachieveaneven,richbrowncaramelcolour.Stirevery23minutestoprevent
burning.
Toastingtheflour
Sprinkletheflouronabakingtrayandcookintheovenfor810minutes,untilitisverylightlycoloured.Stirtheflourintothe
caramelizedonionsandmixthoroughly.
Finishingthesoup
Graduallystirinthewhitewineandonethirdoftheboilingwater.Whiskwellandaddtheremainingwater.Bringtotheboil,skimoff
anyimpuritiesfromthesurfaceandsimmerfor15minutes.Tasteandcorrecttheseasoning,addingthesugarifrequired.
Makingthecrotonsandservingthesoup
ArrangethebaguetteslicesonabakingtrayandsprinkletwothirdsofthegratedComtoverthem.Placeunderahotgrillfor34
minutestomeltandslightlybrownthecheese.Servethesoupinbowls,withthecrotonsontop.ServetheremainingComtseparatel

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