Country onion soup(Soupe à l’oignon champêtre)

Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.

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Pincée de fleur de sel:

  • The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
  • I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup  from my spoon.
  • To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
  • It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
  • Don’t be skimpy with the thyme as it adds to the flavor.
  • To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
  • Serve the soup hot in warmed  bowls.

..a variety of onions..

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..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…

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countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..

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..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..

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To all my American friends and readers…have a Happy Thanksgiving!

..à la prochaine fois..

Ronelle

Easy and tasty

Sunday was a glorious day and one of only a few since April. We were outside the whole day, absorbing the beauty of this summers day, the warmth, the clear skies. The trail of smoke from our neighbor, preparing lunch on the barbeque, prompted us to change our plans and to have lunch instead of dinner over the open fire.

Butterflied chicken with an orange/honey glaze.

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  • One organic chicken, butterflied
  • The juice of about 3 oranges
  • The zest of one orange
  • A good teaspoonful of honey
  • Some thyme
  • Salt and fresh milled pepper
  • A Gracious knob of butter
  • A few branches of rosemary tied into a glazing brush
  • A spoonful of Cointreau for the flambé
  1. Light a fire, first for good ambiance and then for good heat.
  2. In a mug that can take the heat, mix the juice of the oranges, zest, honey, thyme and butter. Melt on the side of the grill over gentle heat.
  3. While the chicken is slowly grilling over the coals, you glaze frequently with your rosemary brush and orange butter. Salt and pepper the chicken right after that first glaze.
  4. When the chicken looks good, smells good, and the juices run clear when pierced into the thickest part, it is reoved from the heat and placed on a platter.
  5. Heat the Cointreau in a big spoon, light and pour over the chicken.
  6. Cut into portions at the table and serve with slices of orange, lightly caramelized for a minute or two on the grill.
  7. Serves about 4.

Onions in the skin

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  • About 4 big onions, unpeeled
  • Chopped chives, sage and marjoram
  • Knob of butter
  • Juice of half a lemon
  • Salt and pepper
  1. Cut a cross in each onion at the top without cutting right through. Fill with piece of butter, the chopped herbs, salt and pepper and sprinkel with the lemon juice.
  2. Place inside a dish which goes inside a big pot/casserole that can go onto the fire. Place the lid on and “bake” inside the pot for until soft. Some new potatoes can be added along with the onions. Another alternative would be to wrap in foil and place in the coals, but we prefer doing it this way.
  3. Serve, sprinkled with some fresh herbs and a sprinkling of black pepper.
  4. Serves 4

Grilled melon with caramel sauce

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  • Two small lemons
  • Caramel sauce
  • Vanilla ice cream
  1. Cut each melon in half, remove the seeds
  2. Place each half upside down on the grill over meduim heat. When the flesh is nicely caramelized, turn over.
  3. Drizzle some caramel sauce into the cavity. Leave for a minute or two on the heat.
  4. Remove from the heat and serve immediately with a scoop of vanilla ice cream.
  5. Alternative: the caramel sauce can be replaced by a lavender honey, and a lavender ice cream, sprinkled with some lavender flowers.

Commentaires

–>hello there, i like to stuff onions (also in their skins) with polenta and parmesan – a lovely side for a steak for example. the melon and caramel sounds divine… i must try this when i am back from holidays and have my weber at my disposal again!

Posté par johanna, 10-07-2007 à 23:12

–>Oh, yea. Your idea to use the rosemary as a brush to baste is brilliant. Please, tell the story behind the idea? I love it.

Posté par Lucy Vanel, 27-07-2007 à 21:30