French-ish Onion Soup

Our normal lunches are now soup and salad. The previous soups have been chicken and veg, and Cheddar and cauliflower. I decided it was time for a change, and made French Onion Soup.

This is traditionally made with beef stock. I have no love of beef flavoured things, so have substituted chicken stock instead. There was no wine in the house, but I found a bottle of cider. That was sloshed in. 

The other very traditional thing is to toast a slice of bread, top it with cheese, melt the cheese, and then float the cheesy toast on top of the soup. I'm avoiding mixing fats and carbohydrates just now.  The cheesy toast has floated on down the river.

Ingredients

1.5kg onions, sliced

4 Tbsp Olive oil

30g butter

2 cloves garlic, minced

2,000ml well-flavoured stock

120ml dry white wine, or cider

0.5 tsp dried thyme 

Method

Heat 3 Tsp of olive oil on a medium heat. Add the onions and toss to coat with the olive oil.

Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil, and the butter. Cook, stirring often, until the onions the onions have caramelised, about 20-35 minutes.

Add the minced garlic and cook for 1 minute.

Deglaze the pot with the cider. Add the stock, bay leaves, and thyme. Simmer for about 30 minutes.

Remove the bay leaves. Season to taste.