Let's be honest with ourselves – the UK isn't famous for its summers! So when it's raining, or you're just craving something comforting but light, this is the soup for you. Clearly inspired by French onion soup, we've used spring onions instead, with white wine and chicken stock. It's much less time consuming than the traditional one, and a recipe that you'll make again and again.
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Serves
4
Onion
Spring Onion
Fennel Seed
Garlic Clove
Salted Butter
Olive Oil
Plain Flour
White Wine
Chicken Stock
Small Soup Pasta
Hot Water
Lemon
FOR THE TOPPING:
Baguette
Grated Cheddar
Grated Parmesan
Chive
Salt
Black Pepper
Serves
4
Onion
Spring Onion
Fennel Seed
Garlic Clove
Salted Butter
Olive Oil
Plain Flour
White Wine
Chicken Stock
Small Soup Pasta
Hot Water
Lemon
FOR THE TOPPING:
Baguette
Grated Cheddar
Grated Parmesan
Chive
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the white onions, finely slice the spring onions, crush the fennel seeds in a pestle and mortar (or use the back of a knife) and finely grate the garlic.
Step 2.
Melt the butter and olive oil in a large, heavy-based pan. Add the white onion with a good pinch of salt and gently fry over a medium heat for 10 mins until really soft, stirring frequently. Add the spring onions and crushed fennel seeds. Fry for 15-20 mins, stirring frequently until all the onions have collapsed, are really soft and are full of flavour. The more time and love you put into the onions, the better the soup will taste. You'll have to keep an eye at the end to make sure they don’t catch – adjust the heat when necessary.
Step 3.
Add the garlic, stir and cook for 2 mins, then add the flour. Increase the heat slightly and add the wine, stirring so the onions don't catch at the bottom of the pan. Pour in the chicken stock and bring to the boil.
Step 4.
Turn down the heat and simmer for 25 mins. If you want to add the optional pasta, do so 10 mins before the end of cooking time and add more hot water. Season with salt and pepper as needed, plus a squeeze of lemon to balance.
Step 5.
To serve, turn on the grill and toast the bread. Ladle the soup into small heatproof bowls, then place a slice or two of toast on top of the bowl. Top with a mound of cheddar, Parmesan and the herb mix, then place under the grill until the cheese is bubbling.
Step 6.
Serve with extra chopped chives and black pepper.
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Notes (1)
M
Meg B.
4 months ago
So tasty and warming, without being too heavy. I used orzo for the optional pasta and it went really well. And a garlic bread baguette for the topping obviously 👀
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