Recipes d'Amour: The "oh la la" soup

‍La nouvelle cuisine d'Adin proudly presents: Onion Summer Bracelet Soup

The secret trick to the great Adin French Onion Summer Bracelet Soup is starting with good beef stock. Another important point of attention is the proper caramelisation of the onions. Caramelising onions takes at least half an hour of slow cooking the onions over medium-high heat. The browning (or caramelising) of the onions brings out their sweetness.

Ingredients

• 6 large red (or yellow) onions, peeled and thinly sliced.
• Olive oil
• 1/4 teaspoon of sugar
• 2 cloves garlic, minced
• 8 cups of beef stock, chicken stock, or a combination of the two
• 1/2 cup of dry vermouth or dry white wine
• 1 bay leaf
• 1/4 teaspoon of dry thyme
• Salt and pepper
• 8 slices of toasted French bread
• 1 1/2 cups of grated Swiss Gruyère with a little grated Parmesan cheese
• One antique bracelet (a nice estate or vintage bracelet can do too)

Method

1. Put on the bracelet before you start cooking.
2. Sauté the onions in the olive oil in a large saucepan on medium-high heat until well browned (not burned!) - about half an hour (or longer). Add the sugar about 10 minutes into the process to help with the caramelisation.
3. Add garlic and sauté for 1 minute. Then add the stock, vermouth (or wine), bay leaf, and thyme. Cover partially and simmer until the flavours are well blended, for another 30 minutes. Season to taste with salt and pepper and remove the bay leaf.
4. Serve either in individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish, cover with the toast and sprinkle with cheese. Put under the grill for 10 minutes at 180 degrees Celsius (350 degrees Fahrenheit), or until the cheese bubbles and is slightly browned. Serve immediately.

Reason for the bracelet in this recipe? Why not? Any reason to wear antique and estate jewellery is a good one.

Preparation time: approx. 75 min

Grade of difficulty: easy

Calories per portion: definitely

‍Click here for all our antique jewellery that can be worn during cooking.