I have bought 5kg onions (2€.00) Guess what i am making right now?

French Onion soup does not usually have alchol or beef stock in it.

1 kg of chopped onions
3 / 4 liter of broth
2 tsp butter
2 tsp flour
3 / 4 liter of water
1 baguette
a pinch of grated nutmeg
100 g grated cheese
Salt & Pepper

In a saucepan over low heat, brown the sliced ​​onions in butter, stirring until golden. Stir in flour.

Pour the broth and water, season with pepper and grated nutmeg. Increase heat and cook about 30 minutes.

Cut the baguette into slices and toast them.

I fill seperate 'Le Creusot' dishes/bols with the soup, place the toasts on the top, cover with grated cheese and place them into the oven to grill.

Last edited by kye in france (Thu 13 Oct 11 1:16pm)

My mouth is watering too.....

hippytea wrote:

MarielH - thanks for the welcome! Yes it's a good old Scottish lentil soup. I always feel it's the forgotten Scottish soup - everyone talks about Scotch Broth and Cock-a-Leekie and even Cullen Skink, but when did you last see a recipe for plain old Lentil Soup? But it's one of the best. The biggest mistake people make is to make it too thin, I think. It should be thick and rib-sticking! That or they don't cook it long enough and you can still see the lentils. I like it cooked til it's completely smooth.

If you want to make an easy cheat pea-and-ham soup, you can make lentil soup based on a strong ham broth, take the meat out, then add a handful of frozen peas at the very end, liquidise the whole shebang, and put the meat back in (or if you're using ham stock cubes, add

Oh Hipytea - so freaky - I've mad two pots of soup this week - one is  a lovely thick lentil and the other pea and ham made with ham hough and frozen peas - now trying to stock freezer up with soups as like soups for lunchtime over winter.



some crispy fried bacon bits). It tastes way better than the kind made with dried peas, and it's a beautiful colour!

tomato soups , i love it .

hope to see more