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When I was a child, my parent often made onions successful achromatic condiment to service with roast lamb. I loved their thick, velvety texture and however they brought richness, sweetness and adjacent much savouriness to a bully Sunday lunch. A likewise heavy tangle of onions features successful the classical soupe à l’oignon gratinée, which can’t truly beryllium mimicked without a deep, dark, beefy stock, truthful alternatively than adjacent try, it’s champion to present different furniture of flavour entirely. The parsley present yields a precise antithetic extremity effect that besides proves to beryllium alternatively comforting.
Onion and parsley soup
Prep 15 min
Cook 1 hr 15 min
Serves 4-6
125g unsalted butter
6 ample onions, peeled and finely sliced
Salt and achromatic pepper
2 bay leaves
1 litre rootlike stock
250ml treble cream
1 ample clump flat-leaf parsley, picked
75g emmental (suitable for vegeatarians), finely grated
4 tbsp croutons
Melt the food successful a large, dense cookware connected a mean heat, past adhd the sliced onions. Season generously with capsicum and a small salt, adhd the bay leaves, past screen and permission to navigator mildly for 45 minutes to an hour, stirring regularly, until the onions person sweated down to the softest rootlike wide – you privation to instrumentality them to the constituent when, were you to compression them successful your hands, they would crook to a pulp.
Add the stock, simmer for 10 minutes, past disturbance successful the pick and navigator for different 5 minutes. Taste and adhd much brackish and capsicum if needed.
At the precise past minute, finely chop the parsley, disturbance it into the crockery and ladle instantly into warmed bowls. Serve topped with the grated food and a fewer croutons.
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Henry Harris is chef/co-owner of Bouchon Racine, London EC1. His book, The Racine Effect, is published by Quadrille astatine £40. To bid a transcript for £36, spell to guardianbookshop.com
English (US) ·