With Bastille Day almost upon us, Agathe Kerr of Agathe Patisserie shares her French Onion Soup recipe with us.
- 4 spanish onions (purple onions) if you like a sweeter taste or yellow onion if you prefer the more acidic taste (which is the traditional taste in France)
- 2 garlic cloves
- 50g butter and 2 table spoons of olive oil
- 1L chicken stock (I buy all natural chicken stock)
- 250ml of dry white wine
- 500ml warm water
- 1 full tablespoon of flour
- 6 slices of baguette
- gruyere cheese or cheddar and parmesan
Peel and cut the onions in thin slices. Peel the garlic cloves and crush them. Melt the butter with the oil, then add onions. Stir until soft, then add the garlic. Add the flour. Add the chicken stock, water and wine. Bring to the boil then cover and simmer for 30 minutes – don’t forget to stir. Soup should be very tasteful – if too weak, simmer for another 10 minutes while stirring, without the lid. Add salt and pepper and don’t forget to taste.
Position the baguette with cheese on top on a baking tray and grill – be careful not to burn it (you can use a day-old baguette if you don’t have a fresh one). Serve the soup in large bowls and put the cheesy baguette on top. Eat while very hot.
You can pick up a proper French baguette from Agathe’s stall in Aisle B. Her recently expanded range includes traditional baguettes and ficelles (the baguette’s longer, skinnier sibling), honey and sesame baguettes, parmesan and cheddar ficelle, poppy seed ficelle, chocolate chip milk-bread baguettes, and olive and garlic baguettes.