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.