Recipe for French Onion Soup – served with gooey Camembert and rosemary sourdough bread
4 tbsp butter (from your pantry)
1 tbsp olive oil (from your pantry)
8 onions – peel & slice finely
2 tsp sugar (from your pantry)
4 cloves garlic – chop finely
2 tbsp flour
250ml white wine
4 tbsp beef stock granules
5 cups boiling water
freshly ground salt & pepper (from your pantry)
2 wheels camembert cheese
2 loaves sourdough bread
8 cloves garlic – chop finely
10g rosemary – chop finely (keep 2 sprigs aside)
2/3 cup olive oil (from your pantry)
freshly ground salt (from your pantry)
Preheat the oven to 180◦C. Prepare all the ingredients as indicated above. Boil the kettle. In a large bowl or jug, mix the beef stock granules into the boiling water (see quantities above).
To make the onion soup, melt the butter and oil in a large saucepan on medium to high heat. Add the onions and fry for 5 minutes until translucent, stirring frequently. Sprinkle in the sugar and fry for another 15 minutes until the onions are soft and nicely browned. Stir often to make sure they don’t burn. Now add the garlic and cook for a minute. Stir in the flour and cook for another minute. Then add the wine – let it bubble for about 30 seconds before adding the beef stock. When the soup is boiling gently, put the lid on the pot, turn the heat down to low and leave to simmer for 10 minutes (or until the bread is done). Check seasoning and add salt and pepper if necessary.
To make the camembert bread, mix the garlic, rosemary and olive oil in a small bowl. Cut a circle in the middle of the top of the bread, using the packaged camembert cheese as a stencil. Remove enough bread from inside the circle to make a hole that will fit the camembert snugly. Now slice into the rest of the bread crossways and lengthways (like a checkerboard) – but don’t cut all the way to the bottom of the bread, leaving the bottom of the loaf intact.
Turn the cheese on its side and cut the rind off the top (2 to 3 mm). Place the cheese (cut side up) into the hole you made in the bread and place a sprig or two of rosemary on top of the cheese.
Place on a baking sheet and spoon the garlic and rosemary mixture between the checkerboard slices in the bread. Scatter the loaf with freshly ground salt. Bake for 15 to 20 minutes. Serve immediately.
To serve, divide the soup between the bowls. Serve the bread on a platter. Tear off pieces of bread and dunk into the melted cheese.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.