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.

Happy Reading,

Leah

ALMOST ITALIAN


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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