Candlebridge French Onion Soup Restaurant Style
Over a year ago
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Ingredients
- 850mls Freshly Boiled Water
- 4½ Tablespoons Martell VS Brandy
- 2oz Cold Butter
- 1 Tablespoon Olive Oil
- 1 Tablespoon Castor Sugar
- 4 Oxo Beef Stock Cubes
- 1 Tablespoon Ground Garlic
- 1 Tablespoon Oregano
- 1 Tablespoon Mixed Herbs
- 1 Tablespoon Ground Black Pepper
- 1 Teaspoon Salt
- 1 Handful Croutons
- 10 Slices Thinly Cut Cheddar Cheese
- 5 Large Onions
Accompaniment
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Description
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!!
Method
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1
Peel the onions and slice into onion rings. Don't slice too thinly as you will want a little bit of a bite!
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2
Sautee the onions in butter over a medium heat.
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3
Cook the onions gently until they are soft and golden.
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4
Crumble the oxo beef stock cubes into 850mls of boiling water and add to the sauteed onions.
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5
Add the sugar, ground garlic, oregano, mixed herbs, salt & black pepper and stir in well to the onions.
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6
Add the olive oil and stir well.
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7
Bring the soup to the boil and then leave to simmer.
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8
Now add the Martell VS Brandy and stir in well.
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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!
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10
Serve the French Onion Soup with a handful of your favourite toasted croutons over some slices of cheese.
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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
Chef's 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!!
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