Our Chef's Recipes

French Onion Soup
Serves 6

• 1 kg of onions peeled and thinly sliced
• 5 cloves garlic, peeled and chopped
• 60 gm butter
• 50 ml virgin olive oil
• 1 tsp freshly ground black pepper
• ½ litre Burgundy red wine
• 1½ litres of chicken or beef stock
• 3 chicken stock cubes

In a heavy-bottomed pan melt the butter and oil together over a high heat until the butter starts to brown. Add onions and black pepper and stir. Cover the pan and stir often. After 5 minutes reduce heat and cook with lid on to caramelize the onions. When nicely brown, about 10–12 minutes, add the garlic. Stir and cook for a further 5 minutes. Add wine. Bring to boil to reduce the alcohol. Add 1½ litres of stock and the stock cubes. Cover and bring to boil. After about 10 minutes, use a ladle to skim off any cooking fats that have risen to the surface. Cover and simmer for about an hour. Season to taste.

Croutons

• 1 baguette
• 125 ml olive oil
• 1½ cups of grated Gruyère cheese
• ½ a cup of grated Parmesan

Heat the oven to 150º C.
Cut the baguette into 20 1 cm thick slices.
Brush both sides of the bread with olive oil and place on a baking sheet. Place in oven for 5 minutes, then turn over for a further 5 minutes. Scatter the Gruyère evenly, followed by the Parmesan and place in oven for a further 7–10 minutes until browned. To serve, place 1 crouton in soup bowl, ladle on soup and then garnish with 2 more croutons.