Candlebridge French Onion Soup Restaurant Style Recipe at MyDish

Candlebridge French Onion Soup Restaurant Style

5 stars based on 4 reviews Rate this Recipe

Method

  • 1. Peel the onions and slice into onion rings. Don't slice too thinly as you will want a little bit of a bite!

  • 2. Sautee the onions in butter over a medium heat.

  • 3. Cook the onions gently until they are soft and golden.

  • 4. Crumble the oxo beef stock cubes into 850mls of boiling water and add to the sauteed onions.

  • 5. Add the sugar, ground garlic, oregano, mixed herbs, salt & black pepper and stir in well to the onions.

  • 6. Add the olive oil and stir well.

  • 7. Bring the soup to the boil and then leave to simmer.

  • 8. Now add the Martell VS Brandy and stir in well.

  • 9. Gently bring to the heat and then remove from heat and let it rest for a few minutes while you slice up the cheddar cheese!

  • 10. Serve the French Onion Soup with a handful of your favourite toasted croutons over some slices of cheese.

  • 11. Let the cheese melt and sink into the hot soup and sit down and enjoy it!!



  • **Original recipe from The Candlebridge Soup Kitchen. L Shannon - Collection January 2010

    • Tips

    • My Star Tips...

      ** Try a selection of red and white onions for that extra colour and flavour **

      ** Serve this beautiful hot steaming soup with freshly baked Candlebridge Traditional Brown Breads **

      ** I recommend Martell VS Brandy is you prefer a strong brandy taste but if you prefer something milder, then I would recommend you try Hennessy Brandy! **

      Check out my recipes!!

    Comments Add your comment

    • The Hennessy Brandy has a wonderful strong flavour without overwhelming the beautiful succulent buttery onions and herbs. It gives it just enough kick!!

      by candlebridgebakery on Fri Jan 15 2010   reply to this comment

    Ingredients

    • LIQUID INGREDIENTS
    • 850mls Freshly Boiled Water
    • 4½ Tablespoons Martell VS Brandy
    • OIL INGREDIENTS
    • 2oz Cold Butter
    • 1 Tablespoon Olive Oil
    • DRY INGREDIENTS
    • 1 Tablespoon Castor Sugar
    • 4 Oxo Beef Stock Cubes
    • HERBS & SPICES INGREDIENTS
    • 1 Tablespoon Ground Garlic
    • 1 Tablespoon Oregano
    • 1 Tablespoon Mixed Herbs
    • 1 Tablespoon Ground Black Pepper
    • 1 Teaspoon Salt
    • TOPPINGS
    • 1 Handful Croutons
    • 10 Slices Thinly Cut Cheddar Cheese
    • FRESH MARKET VEGETABLES
    • 5 Large Onions

    By Views 4360  Added Fri Jan 15 2010


    The snow was falling gently down and there was a heavy frosty feeling everywhere and it was the right time to make my first French Onion Soup. What a success!!

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