French Onion Soup from a Clerkenwell Chef

Ingredients

Serves 4

FOR THE CROUTONS

1 baguette
2 garlic cloves, crushed
A splash of olive oil
100g Gruyère or Comté to finish

FOR THE SOUP

50g butter
2tbsp olive oil
1⁄2 tsp sugar
3 large onions, thinly sliced into as many
rounds as you can
2 garlic cloves, crushed
2 bay leaves
Small glass of white wine
1.1 litre (2 pints) veal/beef stock 2 tbsp brandy

Method

Farmdrop founder Ben Pugh says: “One sip of this and you’ll be transported across the Channel. Make like you’re enjoying this après-ski and don’t be shy with the cheese.”

First, make the croutons by slicing your baguette into 1.5 cm rounds. Splash the olive oil on a baking tray and toss the bread with the oil and crushed garlic to coat. Bake at 180°C/350°F for 20 minutes, or until crispy. Remove from the oven and leave to one side.

Meanwhile, heat the oil and butter in a heavy-bottomed pan over a medium-high heat and add the sugar. When the pan is really hot, add the onion and garlic. Let the onion catch on the sides of the pan. Stir now and again, giving the onion a chance to colour and burn ever so slightly.

Add bay leaves and turn down the heat to its lowest setting. Leave for 30 minutes, resisting the temptation to stir. After the 30 minutes the pan should be a sticky mess. Stir, removing as much burnt, caramelised lovely onion as possible. Add the wine, followed by the stock. Season and stir, scraping well. Bring to the boil, turn to the lowest setting and walk away (yes, do it) for at least an hour.

Remove the bay leaves, add the brandy. Ladle into ovenproof bowls, pop the croutons on top and cover with cheese. Place under a hot grill until cheese is melted and everything is bubbling.

All the ingredients to make this soup are available from www.farmdrop.co.uk