It’s well and truly soup season, and nothing is more comforting than a big bowl of French Onion Soup with lots of crusty bread to soak up all the goodness.
Today I have a special treat, Agathé Kerr, Melbourne-based Parisian croissant queen and pastry chef, has kindly shared her favourite recipe for Traditional French Onion soup.
Agathé is a mother of three and the founder of Agathé Pâtisserie which has developed a cult following since opening at South Melbourne Market in July 2015. You can find the stall by following the long queue of eager customers waiting for fresh baked treats, warm from her ovens.
Recently Agathé has expanded her bakery and is now offering a range of baguettes (the classic long, thin crusty loaf) and ficelles (the baguette’s longer, skinnier sibling).
“I have had such strong support already, the bread is selling like hotcakes, and I think people really appreciate that it is made by a local French chef using an authentic French recipe,” Agathé said.
“Of course, it may also be that my bread goes so perfectly with steaming winter soups, such as onion soup, which is my personal favourite!”
Traditional French Onion Soup with Gruyere Baguette Croutons
- 4 red onions (if you like a sweeter taste) or yellow onions (if you prefer the more acidic taste (which is the traditional taste in France)
- 2 garlic cloves
- 50g butter
- 2 tbsp of olive oil
- 1l chicken stock (I buy all natural chicken stock)
- 250 ml dry white wine
- 500 warm water
- 1 heaped tbsp plain flour
- 6 slices of baguette
- gruyere cheese or cheddar and parmesan
- Peel and cut the onions in thin slices.
- Peel the garlic cloves and crush them.
- Melt the butter with the oil, then add onions Stir until soft, then add the garlic
- Stir in flour.
- Add the chicken stock, water and wine
- Bring to the boil then cover and simmer for 30 minutes - don't forget to stir
- Soup should be very tasteful - if too weak, simmer for another 10 minutes while stirring, without the lid
- Add salt and pepper and don't forget to taste
- Position the baguette with cheese on top on a baking tray and grill - be careful not to burn it (you can use a day-old baguette if you don't have a fresh one)
- Serve the soup in large bowls and put the cheesy baguette on top
- Eat while very hot
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