Onion Masterclass
From Onion Soup with a cheesy topping to Onion Rings and Braised Roscoffs...consider this your one stop shop for onion recipes!
Soup serves 4
Ingredients
Braised Roscoffs
- 300ml bitter beer
- 4 roscoff onions
Onion Rings
- 1 large onion, peeled and sliced
- 50g self raising flour
- 100ml milk
Gluten Free Onion Rings
- 100g self raising gluten free flour
- 150ml cider
- 1 large onion, sliced
French Onion Soup with Cheese Topping
For the soup –
- 25g butter
- 5 roscoff onions, peeled and sliced
- 2 garlic cloves
- 50ml white wine
- 25ml brandy
- Few sprigs of thyme
- 1 tbsp of brown sugar
- 500ml beef stock
- 200ml veal jus
- 50ml sherry
- Salt and pepper
To top
- 8 baguette slices
- 200g grated Comte and Emmental or Gruyere
Method
Braised Roscoffs
In a saucepan, add the beer to the onions and bring to the boil. Then, lower to gently cook for 40 minutes. Allow them to cool then slice them in half.
Heat a large fry pan until hot, and cook the onions flat side down until charred.
Onion rings
Coat the onion rings in milk and flour and deep fry for 2 minutes. Then, drain.
Finish by seasoning with salt.
Gluten free onion rings
Whisk the flour and cider together, coat the wings and deep fry until golden and crisp. Then, drain and season with salt.
French onion soup with cheese topping
Place the onions onto a hot saucepan with the butter, garlic and thyme.
Cook until coloured gently for 1 hour then add the sugar, sherry, wine, brandy, and stock. Cook for 10-15 minutes.
Spoon into deep ovenproof soup bowls, and allow to cool. Toast the bread and sit on top of the soup seal, sprinkle in cheese and grill on high for 5 minutes.
Ingredients
Braised Roscoffs
- 300ml bitter beer
- 4 roscoff onions
Onion Rings
- 1 large onion, peeled and sliced
- 50g self raising flour
- 100ml milk
Gluten Free Onion Rings
- 100g self raising gluten free flour
- 150ml cider
- 1 large onion, sliced
French Onion Soup with Cheese Topping
For the soup –
- 25g butter
- 5 roscoff onions, peeled and sliced
- 2 garlic cloves
- 50ml white wine
- 25ml brandy
- Few sprigs of thyme
- 1 tbsp of brown sugar
- 500ml beef stock
- 200ml veal jus
- 50ml sherry
- Salt and pepper
To top
- 8 baguette slices
- 200g grated Comte and Emmental or Gruyere
Method
Braised Roscoffs
In a saucepan, add the beer to the onions and bring to the boil. Then, lower to gently cook for 40 minutes. Allow them to cool then slice them in half.
Heat a large fry pan until hot, and cook the onions flat side down until charred.
Onion rings
Coat the onion rings in milk and flour and deep fry for 2 minutes. Then, drain.
Finish by seasoning with salt.
Gluten free onion rings
Whisk the flour and cider together, coat the wings and deep fry until golden and crisp. Then, drain and season with salt.
French onion soup with cheese topping
Place the onions onto a hot saucepan with the butter, garlic and thyme.
Cook until coloured gently for 1 hour then add the sugar, sherry, wine, brandy, and stock. Cook for 10-15 minutes.
Spoon into deep ovenproof soup bowls, and allow to cool. Toast the bread and sit on top of the soup seal, sprinkle in cheese and grill on high for 5 minutes.
