Richard Till's French Onion soup - anyone?

mazzy1, Jun 23, 4:12am
Does anyone have the recipe, by any chance! I made it once and it was the most delicious one ever. He talks about cutting the onions length-wise so they break down and caramelise better than when cut into rings. I can't find where I've put mine and I feel a craving coming on!

jessie981, Jun 23, 8:58am

fisher, Jun 23, 5:11pm
mazzy1.that method is called "french cutting".
You could try this one.
French Onion
Place 4 tsp of butter in large saucepan and throw in 4-5 halved and thinly sliced onions, cook and stir on medium 25 mins or until golden brown
You can add a tsp of sugar to help caramelise the onionsSlowly stir in a tablespoon of flour and stir for about a minute or two
Put in two cups of waterNow make a broth ~3 cups ofhot waterone oxo beef cubetsp of beef powdergood squirt of worcestershire saucesome black pepper and a pkt of maggi french onion soup mix( you can replace the soup mix with a tsp of marmite/vegemite )
Whisk all togetherpour this into the mixstir and bring to the boil for a minute or twoNow turn heat way down low and let simmer for 20 mins
(You can add a 1/2 cup of white wine to the soup mix if you wish)
Take a french stick and slice directly acrossplace these pieces in an oven on tray at 150c for about 15 mins turning once and they will go quite hardPlace grated gruyere cheese on topWhen your ready to serve your souplightly sprinkle parmesan cheese on soup and grill the loaf till the gruyere just melts and place one or two on top of the soup
Simply cut the french stick diagonally and add pre cooked crispy bacon pieces and gruyere cheese on top
Melt the cheese in oven and serve as a side with soupGruyere is an acquired taste and you can simply substitute tasty cheese

fisher, Jun 23, 5:13pm
or this one
Roast Onion SoupPreheat the oven to 190*C
1 large bulb unpeeled garlic5 tbsp olive oil10 brown onions, peeled and quartered2 tsp brown sugarsea salt and ground pepper
1 tbsp plain flour6 cups beef stock2 cups chardonnay1/2 cup fresh parsley choppedshaved parmesan cheese to garnish
Wrap garlic and coat with 1 tbsp olive oil in an aluminium foil parcel and seal. Place garlic parcel and onions, cut side down in roasting pan.
Drizzle onions with the remaining oil and sprinkle with the brown sugar and roast for 50 minutes or until the garlic and onions are soft.
Remove the garlic from the aluminium parcel and allow to cool. Cut into half and squeeze the soft garlic pulp into a saucepan along with onions.
Place over a medium heat. Stir in the flour. Add 1 cup of beef stock and stir with a wooden spoon until thick, smooth paste forms.
Add the remaining stock and chardonnay and simmer for 15 minutes.Stir in parsley.Season with salt and pepper.
Serve soup garnished with a little shaved parmesan, and grilled garlic bread on the side.

dancingqueen62, Jun 24, 2:55am
The programme that was on was called "Kiwi Kitchen"google it

mazzy1, Jul 2, 2:49am
Richard Till's French Onion Soup!

1 kg onions thinly sliced into crescents
*Cut top and bottom off the onion, peel and then halve the onion through the centre from top tobottom. Then cut into thin slices, again from top to bottom into crescents, as opposed to across the onion, which will give you half onion rings. It makes a difference. Trust me!
2 cloves garlic, minced
1 Tbspn butter
1 tbspn oil (plus a little more for brushing croutons)
1.2tsp salt
1 tbspn flour
1 litre beef stock
1 glass dry white wine
½ loaf good baguette
About 1 cup grated gruyere cheese
First make the croutons. Slice bread into 12 half-cm rounds. Brush each round with t a little oil and place a tiny pinch of grated gruyere on top of each. Place on a baking sheet and bake in 160C oven for 15 mins or until crisp. Take from oven and set aside.
Next place a heavy saucepan onto a moderately high heat. Add the oil and butter and then the onions and garlic, salt and a 1/4 cup of water. Cook for about 10 mins, stirring frequently. Then cover and lower the heat to a very low simmer. Cook further 30 mins, stirring occasionally. When you stir, be sure to shift all the caramelising onion off the bottom of the pan. Keep cooking, stirring every 2 or 3 minutes for another hour. The onions will reduce to about a quarter of a coup of dark brown goo. When this is achieved add the flour. Stir it in and cook for a further 2 mins, then add the stock and wine. Stir well to combine as you bring the soup to a low simmer. Simmer 40 mins then check the seasoning.
Place a crouton in the bottom of an ovenproof bowl. Ladle soup over. Place more croutons on top of the soup. Scatter the remaining gruyere over the croutons. Bake in a 170C oven for 15 mins, or until the soup bubbles up around the crouton crust.

mazzy1, Jul 2, 2:50am
Thanks to all for their suggestions too. Richard's recipe is absolutely gorgeous!

theboss17, Jul 2, 2:53am
do u have to have the wine

sarahb5, Jul 2, 3:38am
That recipe is pretty much identical to the one I use and it doesn't have wine in it - tastes fantastic and it's definitely worth taking the time to do it this way - can't stand when you get onion soup and it's basically beef stock with onions in it

French Onion Soup

675g Brown onions
75g Butter
1 litre Beef stock
Black pepper
25g Plain flour
4 Slices French bread, 1 cm thick
100g Gruyere cheese

Peel and thinly slice the onions.Melt the butter in a large heavy based saucepan and add the onions.Cover with a lid and cook over a very low heat for about 15 minutes, until the onions are soft and transparent.Remove the lid and continue frying the onions, stirring every now and then, for 15 – 20 minutes until they are golden brown.Stir in the beef stock and add salt to taste.Replace the lid and simmer the soup for 30 minutes.Blend the flour with a little water to make a paste and then carefully add a little stock from the soup to the paste to make it more liquid.Return the flour mixture to the soup, stir well and bring to the boil.Simmer for 5 – 10 minutes.Adjust seasoning to taste.

Meanwhile, toast the French bread on one side only.Grate the cheese and spread over the untoasted side of the bread.Return to the grill until the cheese has melted.Arrange the bread in individual bowls and pour over the hot onion soup.

Serve the remaining grated cheese in a separate bowl.

mazzy1, Jul 2, 5:56am
I don't think so. It's basically just a stock, so you could just leave that out. I have tried it both ways and it works well, but hey - I love wine so there is usually some in my house!