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.
Ingredients
10 large onions, thickly sliced50g butter
1tbs brown mustard seeds
3tsp Spice Mountain Mignonette pepper
1.5ltr beef stock (homemade or bought fresh, if possible)
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