Soup, bread, cheese: three of my favourite comfort foods. I love French onion soup because it combines all three! Beef stock is considered the traditional base, but I often use chicken stock or just water. Sometimes I use the stock leftover from poaching veal for vitello tonnato and find the vinegar cuts through the sweetness of the onion quite nicely. You can also use a good commercial stock such as Maggie Beer’s. Sherry and soup is a classic combo, and I love the rich nuttiness of an old amontillado, such as Romate’s Old & Plus VORS, with the sweet savouriness of French onion soup. See video below for another classic French soup.
Serves 6 as a starter
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