I have mentioned before that I love cookbooks that inspire my partner to cook for me. Speaking of which I really wish there was a word for long term significant other who shares home and bills and joys and sorrows that was better than partner. You get to an age when boyfriend / girlfriend sounds ridiculous, lover implies endless romance and secret trysts in fancy hotels and partner is way to formal. I truly believe there are people out there who would have happily cohabitated forever without ever putting a ring on it just so they could use they could avoid the whole what should I call my partner debate and just use husband / wife. Now that little rant is out of the way the point is I like when Dave cooks for me. I recently came home after working late to a glass of wine and a roast chicken dinner in the middle of the week and it was truly a joyous experience.
Dave’s forte is soup, he likes to make soup and has some excellent recipes in his repertoire. One of his best is French Onion Soup laden with golden bubbling gruyere. His go to recipe for this has always been Anthony Bourdain’s from the Les Halles cookbook but he decided to try David Lebovitz’s version from the gorgeous book My Paris Life. I loved this version where the natural sweetness of the onions is the star.
When I have French Onion Soup I sometimes forgo the croutons and just put a wodge of grated gruyere in my soup bowl before ladling over the soup. This way you get the hidden treasure of melted cheese with every spoon of soup. This time however I took on the Purebred soft white rolls, http://www.pure-bred.com/products/supersoft-white-sandwich-rolls, sliced it on the diagonal and toasted it under the grill to make Gluten Free croutons.
French Onion Soup from My Paris Kitchen by David Lebovitz
2 ounces of unsalted butter
2 & ½ pounds of yellow onions peeled and finely sliced
2 garlic cloves peeled and crushed / grated/ chopped
1 teaspoon of sugar
1 teaspoon of finely ground black pepper
2 teaspoons of sea salt (salt to taste if you are using table salt)
2 teaspoons of Doves Farm Gluten Free plain flour
¼ cup of white wine
2 litres of chicken stock
2 teaspoons of balsamic vinegar
Toasted GF croutons and grated Gruyere cheese
- Melt the butter in a large pot over a medium heat
- Add the onions and cook for 20 minutes, stirring occasionally, until soft and translucent
- Add the garlic , salt and pepper . Reduce the heat and cook, uncovered, for one and a half hours, stir every now and then and scrape up any bits on onion that may brown and stick to the bottom of the pot. Keep an eye on the heat as you don’t want the onions to burn, this is a long slow cooking process that draws out all the sugar from the onions.
- When the onions have disintegrated in to a thick golden brown paste stir in the GF flour and cook for one minute.
- Pour over the wine and stir thoroughly to scrape up any bits that are caramelised and stuck to the pot, this is where all the flavour is.
- Add the stock and bring to the boil. Reduce the heat and simmer uncovered for forty five minutes.
Add in the balsamic vinegar and taste for seasoning adding salt and pepper if you need to.
To serve ladle the soup in to heat proof bowls and place the toasted croutons on top of the soup, cover with a good handful of grated gruyere. You can either melt the cheese by placing the soup bowls in the oven or under a hot grill. Enjoy!