When I lived in France, many moons ago, my diet consisted almost entirely of bread and cheese.
While awesome because the French do both those things extremely well, it was also great shame because there’s so much more to la vie en France (check me out! Talking the French! ooh la la!).
Take this wonderful soup.
Only the French could turn the humble onion into something salty, herby and totally satisfying.
This has three different types of onion (and a leek just because I wanted something keep the onions in line).
Traditionally it’s topped with a cheesy crouton. You can skip that part if you’re the grain-free, gluten-free type.
I compromised and grated some cheese on top. French cheese obviously.
French Onion Soup (serves 3-4)
- 2 tbsps butter or EVOO
- 1 tsp ground sage
- 1 clove garlic, minced
- 1 large, yellow onion, sliced
- 1 large, red onion, sliced
- 3 spring/green onions, roughly chopped
- 1 leek, roughly chopped
- 3 cups vegetable stock
- Melt the butter in a large saucepan. Add the garlic, onions, leek and sage. Stir and cover.
- Let simmer on a low heat for 40 minutes, taking the lid off for the last 20.
- Pour in the vegetable stock, bring to a boil and simmer for a further ten minutes. Season and serve.
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