Simply nothing more warming than a French onion soup. Serves 4.
1l homemade chicken stock
1 bay leaf
25 g plain flour
4 table spoons rapeseed oil
1 glass of dry white wine
1 slice of sour dough
100g grated smoked cheddar
1 garlic clove
sea salt and crack black pepper
For the garlic croutons, dice the sour dough, crush the garlic with 2 table spoons of oil and toss the diced bread in the garlic oil. Roast the croutons in the oven at 180℃ for 10min.
For the homemade chicken stock, simmer for 2 hours the bones left over from your ‘Sunday roast’ covered with cold water with garden herbs, 1 carrot, 2 chopped tomatoes and 1 celery stick.
For the soup, slice the onions within the fibres of the onions. Fry the sliced onions in a stockpot with 2 table spoons of oil until caramelised. Add the flour and stir for 2 to 3 minutes. Add the white wine (don’t drink it all) and let cook on low heat for 2 to 3 minutes.
Add the chicken stock, the bay leaf and seasoning. Let simmer for 20 minutes.
Poor the soup in oven proof bowls, top with croutons and grated smoked cheddar. Place under a hot grill for 3 to 5 minutes.