Sunday is a day of rest or so the man upstairs would have us believe and sometimes it’s nice to forget about the elaborate Sunday dinners and just stick to simple rustic dishes.
This onion soup is quick and easy and will definitely satisfy the brood this weekend. Serve with some fresh bread or alongside some cheesy toasties to really thrill.
Ingredients
Six large onions cut into quarters
Two cloves of garlic, peeled and crushed
Two scallions finely sliced
One tablespoon of olive oil
Two pints of chicken stock
Two teaspoons of sage
½ pint of cream
Salt and pepper to taste
Method
Pour one tablespoon of olive oil into a large saucepan and place on a low heat. Add your onions to the pan and fry on a low heat until soft, sweet and caramelised. This will take about an hour.
Next add the garlic and scallions and fry on a medium heat for two minutes.
Pour in the chicken stock and simmer for 15 minutes.
In the meantime, get started on your croutons. Sourdough bread is a great partner to this soup. Cut five thick slices of the loaf and butter them on each side before cutting each slice into six pieces.
Bake in an oven at 180 degrees Celsius for 15 minutes.
Add sage before blending the mixture with a hand held mixer or in your food processor.
Mix in cream and add salt and pepper to your taste.
Serve in a warm bowl and garnish with your crusty croutons.
