JB’c French Onion Soup
There is nothing more warming than a French onion soup. Our Head Chef JB unites his French roots with his Waterford home with this onion soup recipe by using blaa croutons and some smoked Knockanore cheese for a ‘local’ twist.
Ingredients
- 250g onions
- 1l chicken or veg 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
Step 1 - Garlic Croutons
Dice bread of your choice, 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.
Step 2 - Soup
Use vegetable or chicken stock. If you have leftover bones from your Sunday Roast you can use these to make a homemade chicken stock. Simmer the bones for 2 hours with cold water, garden herbs, 1 carrot, 2 chopped tomatoes and 1 celery stick. For a homemade veggie stock simply leave out the bones! 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.
Step 3 - Serve
Poor the soup in oven proof bowls, top with croutons and grated smoked cheddar. Place under a hot grill for 3 to 5 minutes and serve.
Ingredients
- 250g onions
- 1l chicken or veg 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
Step 1 - Garlic Croutons
Dice bread of your choice, 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.
Step 2 - Soup
Use vegetable or chicken stock. If you have leftover bones from your Sunday Roast you can use these to make a homemade chicken stock. Simmer the bones for 2 hours with cold water, garden herbs, 1 carrot, 2 chopped tomatoes and 1 celery stick. For a homemade veggie stock simply leave out the bones! 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.
Step 3 - Serve
Poor the soup in oven proof bowls, top with croutons and grated smoked cheddar. Place under a hot grill for 3 to 5 minutes and serve.