Light golden onion soup
Roscof onions, 5 to 6 (a lovely pink variety from Brittany)
Garlic cloves, 2
Ghee or butter, 2 Tbsp
Grape or date syrup, 2 Tbsp
Chicken stock cube, 1
Bay leaf and "bouquet garni" to flavour
Water, 500 ml
Cider, 200 ml
Peel the onions and garlic and chop it all together in a food processor- this will save lots of tears!
Melt the onions in a large saucepan with the ghee or butter. Leave to melt on low heat for about 20 minutes, watching closedly in order to avoid burning the bottom.
Add two spoonfuls of grape or date syrup - a little fruit sugar is needed to counteract the bitterness of the onions. I use grape molasse for its lovely spicy taste. I source it from Middle Eastern shops.
Add the chicken stock (made of one cube and 500ml water) and the bay leaves and bouquet garni. If you prefer, replace with a bunch of thyme and tarragon.
Herbs should play a big role in our spring cooking: they give it seasonal flavour, awaken the senses and have anti-viral properties.
Reduce and simmer for another 30 minutes.
The soup should be thick and golden. Add salt and pepper to taste, just before serving.
Serve it very hot with brown slices of bread on which cheese has melted...
Pairs Well With
I always love old classics and this is a favourite of "Bistrot cooking", the sort of no-fuss, hearty and comforting cooking you might find in a true Parisian Bistrot. I know there are less and less of those haunts in Paris nowadays but they are worth seeking out. This soup reminds me of late night suppers after a play or a dance in Paris... It was a perfect student days pick-me up and it was served at my own wedding to give strength to the dancers around midnight - with this, most of us managed to last until 6am on the dance-floor!