Just wanted to share with you my second most favourite soup.
‘Almost French Onion Soup’
Lots of onions ( of whichever sort, but not Vidalia)
More onions.
About 1.5 kilo for 3 people
Garlic one small head
Potatoes 3 medium
Parsnip 1 medium
Salt
Pepper
Oil
Peel onions. Cut in half, then in 4mm strips.
In a pan, slowly and gently brown in oil, until they get a light brown/ deep tan colour.
Do this under cover, a lid of the casserole you will use later works well. Gets steamed and gently fried.
DO NOT BURN
A few dark brown bits is ok, more will give a bitter taste.
( I usually clean the frying pan with a half cup of water between fryes, water I put in the large pan I will make the soup in)
As you have lots of onions, you need to do this in maybe 4 lots.
Peel and crush garlic, chop. About 5 minutes before the last onion fry is finished, put in pan, turn off heat, cover, and leave.
Peel the potatoes, parsnip and cut in small cubes (4-5mm side)
Add pepper and salt, very gently simmer for 45 minutes or so
I do not put any bread and cheese on top like the Frenchies do.
You can grind some Parmegiano or Grano Padano on top for the flavour, but then salt the soup less!
If you want a fuller taste you can use a chicken or beef stock cube instead if the salt.
I use the excellent Polish seasoning salt called Kucharek that a Forum member (nice!) sent me a year ago.
If you want, you can make two more variations.
One is making a beef stock ( boil bines and a piece of beef for hours) or you can add finely cubed beef in one of the fry lots.
Just making the soup now!
‘Almost French Onion Soup’
Lots of onions ( of whichever sort, but not Vidalia)
More onions.
About 1.5 kilo for 3 people
Garlic one small head
Potatoes 3 medium
Parsnip 1 medium
Salt
Pepper
Oil
Peel onions. Cut in half, then in 4mm strips.
In a pan, slowly and gently brown in oil, until they get a light brown/ deep tan colour.
Do this under cover, a lid of the casserole you will use later works well. Gets steamed and gently fried.
DO NOT BURN
A few dark brown bits is ok, more will give a bitter taste.
( I usually clean the frying pan with a half cup of water between fryes, water I put in the large pan I will make the soup in)
As you have lots of onions, you need to do this in maybe 4 lots.
Peel and crush garlic, chop. About 5 minutes before the last onion fry is finished, put in pan, turn off heat, cover, and leave.
Peel the potatoes, parsnip and cut in small cubes (4-5mm side)
Add pepper and salt, very gently simmer for 45 minutes or so
I do not put any bread and cheese on top like the Frenchies do.
You can grind some Parmegiano or Grano Padano on top for the flavour, but then salt the soup less!
If you want a fuller taste you can use a chicken or beef stock cube instead if the salt.
I use the excellent Polish seasoning salt called Kucharek that a Forum member (nice!) sent me a year ago.
If you want, you can make two more variations.
One is making a beef stock ( boil bines and a piece of beef for hours) or you can add finely cubed beef in one of the fry lots.
Just making the soup now!
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