The second of our featured soups this month, this is a rich, sinful treat when done right. But it is one of those dishes that is very easy to make badly – many make the mistake of not sauteeing the onions for long enough, which is essential to bring the full, sweet flavour of the onions out. Also essential is to use butter, and plenty of it – other fats just will not do! These steps are worth it, though, the resulting soup is perfect when topped with bread and cheese and slipped under the grill for a minute. The perfect starter to a bistro-type supper, and also very good for lunch on a cold afternoon.

01.

Ingredients

10 large onions, thickly sliced
50g butter
1tbs brown mustard seeds
3tsp Spice Mountain Mignonette pepper
1.5ltr beef stock (homemade or bought fresh, if possible)

02.

Method

  • Melt the butter in a heavy bottomed deep pan, then add the onions. On a moderate heat, sautee the onions for 30 minutes or so, stirring occasionally. The onions need to be very softened and caramelised, but it is equally important not to burn them.
  • When the onions are beautifully golden, add the mustard seeds, the Mignonette pepper, then the beef stock.
  • Give the pan a good stir, then let the soup bubble away until the liquid has reduced by 25% and the soup is thick with soft, sweet onion. To garnish, top some baguette slices with cheese.
  • Put the soup in individual bowls, top with the baguette slices and slip under a hot grill until the cheese is bubbling. Magnifique!