Tuesday, December 24, 2013

Tuesday Tasties No.13

At this time of year, we're all overindulging on rich hearty food. This can lead to some guilty 'overeating' feelings over the course of December. Lucky for you, the next couple of Tuesday Tasties posts will be light meals which won't take up precious calories and will leave your tummy with plenty of space to continue scoffing the important stuff, namely chocolate and candy canes.

Onion Soup
I've made this recipe a few times now and it's strangley comforting. After you've made it once, it's quite nice to experiment with flavours, for example a good glug of white wine instead of red wine vinegar or wholegrain mustard instead of Dijon. For this you'll need:
  • 30g of unsalted butter
  • 4 onions, sliced - I used a combination of red and white onions
  • 1 tbsp of flour
  • 2 tsp of red wine vinegar
  • A couple of bay leaves
  • A touch of dried thyme
  • 500ml beef stock - use the best quality which you can afford
  • Salt & pepper for seasoning
  • 1 tsp of mustard - you may notice I added mine a little to soon and it split (*enter sad face here*)
  • A touch of parmesan if desired
First things first, heat your butter until its melted and starting to froth.  Then, pop in your onions and sweat down for around 10 minutes.
Next, you need to pop the lid on and leave the onions for another 10 minutes to start to caramelise.  If you're a little concerned, you can always add a little bit of stock to reduce the risk of burning, although, if you ask me, it just adds to the flavour.
After 10 minutes, your onions should look like the above.  You'll notice they've really got some colour. Add your flour and mix around a little, this will help the soup to thicken a wee bit. Once you've reached this stage it's time to add all of the stock, the red wine vinegar, your bay leaves, some thyme and a touch of seasoning.
Simmer your soup for a further 10 minutes before turning off the heat and adding the mustard and giving it a quick stir.  If you like more of a kick, English mustard may be more to your liking.  Then it's time to dish up!
This dish is great if you want to play around a little with the flavour.  Don't be put off by the colour, it really is packed full of tasty goodness.

Were you tempted to give this one a go?  What extra ingredients did you try using?


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