I am running a week behind… Crazy last week of the financial year at work!
Last week for Sunday Dinner I made Dietmar Sawyer’s Onion Soup Gratinée from the July 2012 edition of Gourmet Traveller. I didn’t have any sherry vinegar so substituted the Sherry vinegar and Madeira with vino cotto which worked quite well. I should have cooked the onions for longer, so that they were more caremalised, but otherwise the soup was quite delicious. The next night I used the stock from the leftover soup to make risotto, adding the remaining onions and some peas towards the end, and stirring through some grated Fontina.
Onion soup gratinée
from Australian Gourmet Traveller July 2012
Serves 4 as an entree
30 g unsalted butter, coarsely chopped
50 ml sherry vinegar
50 ml Madeira
450 ml chicken stock
450 ml beef or veal stock
4 slices think baguette
50 g each coarsely grated Fontina and Gruyère
Finely chopped flat-leaf parsley, to serve
- Melt butter in a large saucepan over low heat, add onion and season to taste with sea salt. Cook slowly, stirring often, until the onion begins to wilt and release liquid (20-25 minutes). Increase heat to medium-high, stir occasionally until liquid reduces completely, then stir often to ensure it colours evenly and slowly to develop the flavour, until deeply caramelised (25-30 minutes). Add sherry vinegar and Madeira and reduce until almost evaporated (1-2 minutes). Add stocks, bring to the boil, reduce heat to medium, cover and simmer until well flavoured (1-1 1/2 hours). Season to taste, adding a few more drops of vinegar if necessary.
- Prehaet grill to high heat. Place baguette slices on an oven tray and toast, turning once, until golden (1-2 minutes each side).
- Divide onion soup among four deep ovenproof serving bowls and top each witha toasted crouton. Combine cheeses in a separate bowl, scatter evenly over soup and place bowls on an oven tray. Grill until golden and bubbling and serve hot, scattered with parsley.
Note: If soup bowls don’t fit under the grill, preheat oven to 220C and bake soup until golden and bubbling (4-5 minutes).