Jake’s French Onion Soup
BEYOND #006
Jake Ansbro this time. One of the masterminds behind Gooey, Eatmcr, and the new Onda Pasta bar in Manchester.
Jake’s been one of BBB’s best supporters for years now, and it wouldn’t be where it is now without him.
Recipe, serves 2
THE SOUP
1kg white onions, chopped into 2-3mm slices
30g butter
1 tbsp plain white flour
2 splashes of brandy
1 litre water + beef/ veg stock
Salt
Black pepper
White pepper
THE TOAST (per person)
2 slices baguette
1 tbsp grated gruyere
Method
Melt your butter in a pan.
Peel and finely slice your onions, leaving on medium low heat, covered, allowing them to caramelise.
Stir every couple of minutes to make sure they aren’t sticking to the pan. If they start to stick, add a bit more butter, or a splash of water. They should take around 30 minutes to caramelise on low heat.
Once your onions have nicely caramelised, deglaze with a splash of brandy, stirring well, then add 1 tbsp plain flour.
Stir well, then add another splash of brandy and continue to allow the onions to brown.
Once you have nicely caramelised onions, add your water and stock and allow the onions to come to a boil on medium heat.
Cover with a lid, allowing to simmer on medium-low heat until the stock has reduced down, and you have a thicker soup. This should take 20-30 minutes. Season with salt & pepper and add any herbs you’d like.
Once you’re happy with the consistency and ready to serve, preheat your oven to 200°C, and slice a couple of slices off your crusty loaf.
Drizzle them with olive oil and bake for 5 minutes on each side.
Once your bread is like a crouton, top each piece with some grated gruyere, then bake for another 5-8 minutes, or until the cheese is melted and bubbly - you may need to change your oven to the grill setting to do this.
Add your soup to bowls, then top with the cheese toasts, a drizzle of olive oil, and some freshly ground black pepper.
Notes + Variations:
You can make this vegan too, or as meaty as you fancy. Make it your own.
