I found some cheddar in my freezer.
I had a big fat juicy onion that needed some lovin’.
I grabbed some vegetable stock. Gotta have stock. Never know when the mood for soup’s gonna hit ya.
Being a person who never knows when the mood for anything is going to hit her, I keep my kitchen fully stocked with an array of ingredients, no matter how often or how little they are used. One of these ingredients is fortified wine. Which just so happens to make a fantastic French Onion Soup.
All I needed to do was shuffle up to the shop and get a crusty, wholemeal roll to toast and adorn my fragrant and flavoursome French friend.
French Onion Soup for One
Preheat your grill to high.
Peel and chop one large yellow onion into rings.
Heat a dab of butter and a splash of olive oil in a pan. On a low heat, cook onions, stirring every 5 minutes or so, for 25 minutes, until they are sweet and caramelised.
Add a few drops of balsamic vinegar and a sprinkling of sugar.
Stir 1-2 tablespoons of cornflour into the onion mixture to thicken it slightly.
Stir 2-3 tablespoons of sherry or white wine into about 200ml of vegetable stock (which works just as well as the beef stock that is traditionally called for in this recipe). Add to onion mixture.
Let simmer for a few minutes while you toast a slice of wholemeal bread.
Pour the soup into an oven-proof bowl. Top with toast. You can cut into croutons if you wish.
Cover with a generous layer of cheese and grill for a few minutes until cheese is melted and bubbling. Gruyere or emmenthal is usually used to top this soup, but what sane person has gruyere or emmenthal just lying around ? Cheddar is the common man’s cheese, and cheddar is what I had, so cheddar is what I used.
Gobble up. It’s so comforting.
Winter is coming.