Live Below the Line – Part 2: I’m not French but French Onion soup I am…

6 May

french onion 1My first recipe in this series came in a lot higher than I wanted it to, so I thought I would maybe try a soup next.  This has coincided with me having a real craving for French Onion Soup and my reminiscing about my trip to Paris last year, where I ate possibly the best French Onion Soups I will ever eat.  This soup is also a firm favourite of my fathers, so I am writing about this in the hope that it will a) cost a lot less than my first recipe; b) be incredibly tasty and my father will also be inspired to make it; and c) that the flavours will take me back to Paris, if only for the evening and within my memories.

This soup is traditionally served with Gruyère cheese croutons on the top of it, but as we are living on £1 a day I think we are going to have to forgo the croûtons and simply enjoy this delicious soup.  I have added some black pepper and thyme to the recipe to increase the flavour, in the hope that we won’t miss the croûtons to much.  Let’s have a go…

PREPARATION TIME: 5 minutes

COOKING TIME: 1.5 hours

MAKES: 6 portions

COST: 29p – I am much happier with the cost of this recipe, it is all about portion size and eating a little less.  Ideally this soup would feed 4 people, but we are stretching out to serve 6 in order to keep the cost a little lower.  You could have my couscous for lunch and this soup for dinner and still have 12p left for breakfast and snacks.

INGREDIENTS:

  • 4 large white onions – £1 for the 3 onions from Sainsbury’s local, however you could get these much cheaper in a local grocery store.  I needed 4 onions so this cost me £1.33
  • 1tbsp olive oil – this is a store cupboard ingredient, so we are not going to include this.  Granted you would have to buy this at some point and it is quite expensive, but for the sake of this challenge, we are going to have to cut a couple of corners, sorry.  You don’t NEED this, so if you are low on olive oil you can leave this out.
  • 35g butter – Asda own brand butter is £1 for 250g, so this is a snip at 14p
  • 3 cloves of garlic, roasted – it was 20p for the bulb and 2 cloves will set you back a mere 3p
  • 2 tsp brown sugar – at Tesco I found dark brown sugar for £1.39 per 500g, so this will be approx. 2p
  • 2 tsp plain white flour – 1.5kg of Asda Smartprice flour is a mere 40p, so a couple of teaspoons of this will be about 2p
  • 3 pints of boiling hot water – free… woooo!
  • 2 beef stock cubes – it is always best to buy in bulk, so if we get a large packet of these which include 24 cubes, one cube will set us back 9p and 2 cubes will therefore be 18p
  • approx. 1 tsp black pepper – free… this is a store cupboard ingredient
  • 1 tbsp freshly picked thyme leaves – free… wooo!  I am lucky enough to have these in my garden, so I am going to pick theses and use these.  I know not everyone can do this, but if not then it isn’t an essential ingredient so you can leave it out.

HOW TO MAKE THE SOUP…

Let’s start by preparing the onions.  So, chop in half, peel and then slice.  We are going to make half moons of the onion so that we have large pieces of onion in our soup. Delicious.  The onions are the star of the show after all.  Now heat the oil and the butter in a pan until the butter has melted and then add the onions and cook on a high heat.  You will need to keep stirring this and then letting it cook for a minute, stir, cook, stir cook so that the onions do not stick, but just allowing them enough time to cook.  Once the edges of the onion are just starting to become golden, like this…

soup 1

.. the onions with the butter and the oil, just becoming golden around the edges.

We can move onto the next stage where we are going to get as much flavour from the onions as we possibly can.  So, we need to pay close attention to the onions as they could burn and if that happens we will have to start again from scratch.  We are going to turn the heat down to low – as low as it will go and allow the onions to cook for a couple of minutes and then stir and repeat.  Ensure you are scraping the bottom of the pan each time you stir to make sure NOTHING is stuck to the bottom.  After half an hour the onions should be golden brown and have reduced to quite a small quantity in the bottom of the pan.  If this is the case you are ready to add the flour.

Add the 2 tsp of flour and stir it into the onions so that there are no lumps.  Now add the thyme, pepper, cook for 2 minutes and then add the boiling water and the 2 stock cubes crumbled up.  Ensure everything is mixed together well and then turn the heat back up.  Once this is on a rolling boil reduce the heat to low and allow it to reduce for 45 minutes.

soup 2

The onions have coloured the soup and added a fantastic deep brown/golden colour to the soup. The stock cubes, thyme, flour and pepper have now been added and we are ready to reduce the soup for 45 minutes.

Once you have reduced the soup and it is looking thicker than when you first added the stock, then you are ready to serve the soup.  Enjoy!

french onion 2

The tastiest soup I have had in a while… YUM!!

(If you have had a very low cost lunch you could stretch to a slice of toast with this… but no butter and please ensure it’s wholemeal bread.)

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4 Responses to “Live Below the Line – Part 2: I’m not French but French Onion soup I am…”

  1. frugalfeeding May 6, 2013 at 8:39 am #

    Looks delicious! I reckon you could get the onions cheaper – buying the bags of small onions for £1 is a pretty good deal, you get like 12.

    • gemsfoodgems May 6, 2013 at 8:45 am #

      Oh yes Nick, I have seen those bags for £1… that would be much better wouldn’t it!! Maybe you could therefore make this recipe for 20p… if that is the case then you could have a cheeky slice of brown toast! x

  2. sylviadewy May 6, 2013 at 1:56 pm #

    I love french onion soup, and one of my friend has sent me this recipe few days back, its absolutely simple – http://www.knorr.com/recipes/detail/11599/1/french-onion-soup

    But looking at this recipe, I just want to its amazing, I am defintely going to try this one too… 🙂

    • gemsfoodgems May 20, 2013 at 9:49 am #

      Do… we have had it twice since we last made it. We are obsessed!! x

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