French Onion Soup
This would have to be the easiest soup of all to make and
extremely cheap and quick.
My husband Ian is the chief French Onion Soup cook in
this house now.
Whenever I eat French Onion Soup I think back to the time
we went to the Epicure Restaurant here in Bunbury. Our
children were much younger so this must have been
over 10
years ago.
The Epicure is a training restaurant attached to our
local college. Customers can eat at the restaurant but
of course we all have to realise that the chefs and waiters
are all trainees. We had been to the Epicure several
times in the past and thoroughly enjoyed everything we
ordered and I tell you their service is second to none.
The children ordered French Onion Soup but my husband,
Ian and I must have ordered some other soup (I forget
exactly what we had). The food arrived looking lovely, as
always.
However, the children started
complaining about their soup.
Obviously it was going to be a different
recipe to the one we have here so I knew the
children would comment. I told them
not to be silly and to get on with it and
not make such a fuss.
The complaints continued and they refused
to eat it. I then tried some from
their bowls and the poor kids did have a
good reason to complain. Whoever had
the job of adding the sugar to the recipe
had well and truly over done it. This
soup was sweet and I mean really
sweet. I then felt quite guilty
telling Jeremy and Hayley to "get on with
it". I should have trusted my children
and tried their soup myself earlier.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
6 large onions, chopped small
2 teaspoons butter
2 cloves garlic, chopped
1 pinch of sugar
1/2 teaspoon of dry mustard
1 shake of nutmeg
2 tablespoons plain flour
3 litres boiling water
3 teaspoons stock powder
Salt and Pepper
Method:
Place first six ingredients in a large pan and cook
gently until the onion is golden in colour. It should
not be brown but golden. Add the flour and stir into
the onion. Cook for a further 2 minutes. Slowly
add the water, then the stock powder, salt and pepper.
Stir and bring back to the boil. Cook for 15 minutes.
Serves 10 - 12.
Notes:
A pinch of sugar is the amount you can pick up between
your thumb and first two fingers. You don't want sweet
soup like the children had !!
Food Facts:
Onions are high in energy and have good amounts of B6,
B1, and Folic acid in them. They contain chemicals
which fight free radicals in our bodies. Free radicals
cause disease and destruction in our cells. Onions
have anti-viral, anti-fungal and anti-bacterial properties
in them. These properties are most potent when the
onion is eaten raw. Onions raise the levels of
beneficial HDL cholesterol and they lower the levels of the
bad LDL cholesterol.
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