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.
Serves 8- remember half for the freezer.
200 grms butter.
12 white onions, peeled & sliced.
3 tablespoons flour.
500 mls of dry cider.
2 litres of vegetable stock.
Baguette or sourdough sliced.
200 grms grated cheese.