French Onion Soup with Vegetable Stock. Voilà
Francesca has introduced us to her wonderful French Onion Soup, a classic, inspired by Margaret Fulton’s Cookbook. Make sure you check out her beautiful vegetable stock this recipe is based on.
A big bag of onions hiding in a cold larder is a call to soup, especially a comforting one such as Soup a´l’Oignon. French onion soup became popular in the 1960s and although it may seem retro to some, I have never stopped making this classic soup. Every winter I tweak the stock and have now settled on a flavoursome brown vegetarian stock, a good substitute for the beef stock used in the original. The key to a rich dark stock is to roast the vegetables first.
Brown Vegetable Stock.
Chop all the following vegetables into small chunks. Don’t peel the onions and the garlic.
- 3 Tablespoons Olive oil.
- 2- 3 carrots
- 2 sticks celery
- 3 onions
- 3 garlic cloves
- one medium-sized potato
- 5 or more large dark fleshed mushrooms.
- one tomato
- two bay leaves
- some parsley stems
- other herbs from the garden
- half a fennel bulb (optional)
- 4 tablespoons…
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