In need of a healthy reset? Let the Soup Journey begin! - Day 41 of 100 days of food stories.

A Soup Journey - Soupe a l'oignon.

​My go to food is always soup.
So the big pot is out, big soups with big portions, because we want to have a stash of these edible ‘ babies’ ready in the freezer when the weather is bad, when we're stressed  or tired or perhaps having an off day. So let’s get started on our Soup Journey, with perhaps a few breads thrown in along the way, after all you will need something for ‘dunking’😂

This recipe is based on a classic 'soupe a l’ oignon' but with a Trisha twist. Yep you have guessed, cider replaces the white wine and the Gruyere is replaced with a fabulous Gouda type cheese made in Co Wexford by the Camphill Community. Feel free to use whatever cheese  you like , but it needs to be fairly strong. Make sure to use a dry cider.

Soupe a l'oignon with sourdough and grated cheese.

Soupe a l'oignon.
Serves 8- remember half for the freezer.

Ingredients:
200 grms butter.
12 white onions, peeled & sliced.
2 bayleaves
3 tablespoons flour.
500 mls of dry cider.
2 litres of vegetable stock.
Baguette or sourdough sliced.
200 grms grated cheese.

​Method:

1. Melt the butter & add the onions & bayleaves. Slowly cook over a medium heat for 45 minutes.They should be an even, golden colour but without any burning or caramelisation. 
2. Turn the oven onto 170. 
3. Stir in the flour & cook out for a few minutes. Then add the cider & stock & give everything a good stir. Season & transfer to a casserole dish with a lid. 
4. Pop it into the oven for 1 hour.
5. Toast the bread & pile on the cheese. Just before serving, pop them under the grill until the cheese is melted.
6. Remove the casserole from the oven, ladle this luscious soup into big bowls & top with the cheese toast.
7. Cool and decant the soup for the freezer into freezer bags & don’t forget to label 😉