{"id":864,"date":"2003-12-08T21:34:33","date_gmt":"2003-12-08T21:34:33","guid":{"rendered":"http:\/\/sunpig.com\/mt-entry-864.html"},"modified":"2006-09-23T19:30:11","modified_gmt":"2006-09-23T19:30:11","slug":"hearty-french-onion-soup","status":"publish","type":"post","link":"https:\/\/sunpig.com\/martin\/2003\/12\/08\/hearty-french-onion-soup\/","title":{"rendered":"Hearty French Onion Soup*<\/sup><\/small>"},"content":{"rendered":"

Ingredients (serves 4)<\/h4>\n
    \n
  • 6 onions<\/li>\n
  • 2 litres \/ 4 pints of beef or vegetable stock<\/li>\n
  • 125g \/ 5oz butter<\/li>\n
  • 1 glass of sherry<\/li>\n
  • Salt and pepper to taste<\/li>\n
  • 4 thick slices of fresh white bread<\/li>\n
  • 50-100g Pargigiano Reggiano, or Gruyère cheese, or a mixture<\/li>\n<\/ul>\n

    Preparation<\/h4>\n

    Peel the onions, cut them in half, and then slice them into thin semi-circle rings. DO NOT CHOP. Put the sliced onions with the butter in a large, thick-bottomed soup pan. Gently sautée the onions over a low heat for about 30-40 minutes, until they have turned nicely brown and partly caramelised. Add the stock, bring the mixture to a boil, and then reduce to a simmer for about 1.5 hours. Add salt and pepper to taste.<\/p>\n

    Before serving, splash the sherry into the soup, and bring it back to a gentle boil until the alcohol has cooked off. Cut the slices of bread to a size that will fit inside your soup bowls, and toast them until dark brown on both sides. Chop or grate the cheese, and sprinkle a generous handful over each slice of toasted bread. Then put the slices under a grill\/broiler (or use a kitchen blowtorch) until the cheese is all bubbling and melty. Pour the soup into bowls, place a slice of the cheese-covered toasted bread on top of each bowl, and serve immediately.<\/p>\n

    *<\/sup> Authentic Dutch recipe <\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients (serves 4)<\/h4>\n
      \n
    • 6 onions<\/li>\n
    • 2 litres \/ 4 pints of beef or vegetable stock<\/li>\n
    • 125g \/ 5oz butter<\/li>\n
    • 1 glass of sherry<\/li>\n
    • Salt and pepper to taste<\/li>\n
    • 4 thick slices of fresh white bread<\/li>\n
    • 50-100g Pargigiano Reggiano, or Gruyère cheese, or a mixture<\/li>\n<\/ul>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-864","post","type-post","status-publish","format-standard","hentry","category-food_and_drink"],"_links":{"self":[{"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/posts\/864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/comments?post=864"}],"version-history":[{"count":0,"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/posts\/864\/revisions"}],"wp:attachment":[{"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/media?parent=864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/categories?post=864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunpig.com\/martin\/wp-json\/wp\/v2\/tags?post=864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}