I first had this in a very small French restaurant in Angel (Islington) and I was smitten from the first slurp!
Now, I am not a meat-eater and this usually requires beef stock, HOWEVER, it does very nicely with vegetable stock and I am also going to try to M&S Red Wine flavour pot today…
This recipe is based on a Cranks recipe from a book I had about 30 years ago!
INGREDIENTS
2 large (or 3 medium) white onions
2 tbsp oil (I use olive oil)
900ml stock of your choice
1 tsp mixed herbs
1tsp yeast extract/dried yeast
Salt and pepper to taste
METHOD
Slice the onions as thinly as you can and sauté in the oil until caramelised and browned. This takes a glorious age…low heat, stirring and contemplating life (glass of wine optional). When this cooking zen is over, add the rest of the ingredients and bring to a boil. Then, reduce to a simmer for 15 minutes.
What you top it with is up to you — croutons are a good bet, and easy. Personally, I like to slice and toast baguette and then top with cheddar or gruyere cheese before toasting it to bubbling point under the grill/in the oven. Or just as it is.
Très facile et très délicieux!
(But not pretty!)
