The Onions from Roscoff from France have been awarded the AOC label to acknowledge the qualities they are so well known for: they are very sweet, fragrant and with a melt-in-the-mouth texture that makes them a popular choice for any recipe where onions are the star of the show.
French Onion Soup
For the soup
- 2 tbsp plain flour
- 60g unsalted butter
- 1kg Rose de Roscoff onions
- 2 tsp sea salt
- 2 pinches freshly ground black pepper
- 200ml dry white wine, boiled for 30 seconds
- 1.5 litres cold water
- 1 tsp caster sugar (optional)
For the croutons
- 12 x slices baguette
- 150g Comté cheese, grated
Preheat the oven to 170°C/Gas Mark 3½. For the soup, put the flour into a small baking tin and toast in the oven for 30 minutes. Toasting the flour cooks the starch and develops a nutty flavour, which will add another layer of flavour to your soup.
On a high heat, in a large, non-stick saucepan, melt the butter without letting it brown. Add the onions and soften for 5 minutes, stirring frequently. Season with the salt and pepper.
Continue cooking the onions for 20–30 minutes to achieve an even, rich brown colour. Stir every 2–3 minutes and make sure you scrape any caramelised bits of onion from the base of the pan to prevent burning and achieve an even colour.
Once the onions are the desired colour, stir in the toasted flour and mix thoroughly to absorb all the juices. Gradually stir in the white wine, and one third of the cold water and whisk to prevent lumps forming. Bring to the boil, add the remaining water and simmer for 5 minutes. Taste and correct the seasoning, adding the sugar if required.
To make the croutons, heat your grill on a high setting. Arrange the baguette slices on a baking tray and toast on one side for 3–4 minutes, until lightly golden. To serve, divide the soup between serving bowls, top with croutons, toasted side up, and sprinkle over the grated Comté.