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French onion soup recipe from Margaret and Me by Kate Gibbs

French onion soup recipe from Margaret and Me by Kate Gibbs

Margaret and Me - Recipes for life from my grandmother's kitchen by Kate Gibbs

 

Margaret and Me: Recipes for life from my grandmother's kitchen by Kate Gibbs is part biography, part autobiography and big part family recipe book. The Margaret in the title being none other than the of the Fulton variety and the woman credited with showing Australians what to cook and how to cook.

This beautiful 'foodoir' tells of Margaret's life as well as Kate's perspective of growing up in a foodie family. It shares many of their family recipes and was a cookbook our reviewer Sara didn't want to end! »

 This is one of fifty delicious recipes from Margaret and Me. 

French onion soup gratinée (serves 4)

Preparation 25 minutes, cooking 1 hour

Ingredients:

  • 45 g (1¾ oz) unsalted butter
  • 1 tablespoon olive oil
  • 1 kg (2 lb 4 oz) brown onions, thinly sliced
  • 2 litres (70 fl oz/8 cups) homemade beef stock
  • 2 teaspoons plain (all-purpose) flour
  • 125 ml (4 fl oz/½ cup) dry white wine
  • sea salt and freshly ground black pepper
  • 1–2 tablespoons brandy
  • 10 thick slices sourdough baguette, toasted
  • 100 g (3½ oz/1 cup) finely grated gruyère cheese
  • fresh thyme sprigs, to garnish

Method:

  1. Melt the butter in a large, heavy-based saucepan, add the oil and onion and sauté gently for 30–40 minutes, stirring occasionally, or until softened and deeply golden.
  2. Meanwhile, heat the stock in another saucepan until it is very hot.
  3. Add the flour to the onion and stir over moderate heat for 3–5 minutes, to cook the flour.
  4. Add the hot stock and wine, season to taste and simmer for 20 minutes, then remove from the heat and stir in the brandy.
  5. Turn the grill (broiler) to medium–high. Spoon the soup into 4 large or 6 small individual ovenproof bowls and place them on a baking tray. Divide the toasts between the bowls, overlapping a couple of slices to fit. Push the toasts down a little so they soak up the soup. Scatter over the cheese and place the tray under the grill until the cheese melts and turns golden.
  6. Alternatively, if the bowls will not fit under the grill, divide the cheese between the bread slices, grill until melted and golden, then slip a slice or two into each bowl of hot soup.
  7. Garnish each bowl with a thyme sprig and serve.

 

 

This recipe reproduced with the kind permission of the publisher. Margaret and Me: recipes for life from my grandmother's kitchen by Kate Gibbs (Sydney, 2015, hc, 256pp, RRP A$39.99) is published by Murdoch Books and is available at good bookshops or directly from the publisher »

Read our full review of Margaret and Me »

For other recipes, see links below.

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July 26th, 2015
 
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