My own soupe à l’oignon

Recently, I have been more focused on sharing tips and quick recipes on my social media pages, especially on Instagram, rather than publishing new stuff on these pages. I have also been busy writing some content for a lovely collaboration that started at the begin of the year. It’s with an Italian food blogger, Gaia from The Green Pantry – we are talking about how to rebalance and reconnect with your body using the idea of January as a fresh start. It’s all written in Italian, but if you love food pics, have a look at Gaia’s Instagram feed!

So I was supposed to share this recipe a while ago, but I’m only writing it now – hope you’ll like it as much as my better half does. I prepare this version of the traditional French onion soup from time to time and he loves it. Whenever I prepare this soup, I use a different cheese on top – we like to go to the farmer’s market and check out new cheese or buy what we feel on that day, so the recipe ends up being slightly different every time!

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My own soupe à l’oignon

Ingredients
(x 2)

2 medium-sized white onions
cashew or hazelnut drink
1/3 tsp cumin seeds
1/3 tsp fennel seeds
a pinch of black pepper
a pinch of grated nutmeg
extra virgin olive oil

* cheese to use on top: I usually put 2 slices to cover all the cocotte. I add 2 slices as soon as the cocotte is ready for the oven, and 2 extra slices when it’s almost ready. During the years, I have used different kinds of cheese for this recipe, and I invite you to do the same – get to know better your taste buds! Last time, I have decided to go for brie made with raw milk and it turned out great.

* bread, obviously, to dip into the warm soup! A slice of sourdough bread makes the perfect pair with this recipe.

Preparation

Peel the onions and cut them into thin slices. Heat 1 tbsp of olive oil in a pot over a medium heat, then add the chopped onions and the spices (cumin, fennel, and black pepper freshly crushed in a mortar + grated nutmeg). Stir until the onions turn golden. Pour the warm nut drink all over the vegetables (use approx. 150 ml) and leave to cook for approx. 10-15 minutes. What you aim for is a creamy result – there should be some liquid left but not too much (add a little bit more of liquid if needed).

Place the soup into the heatproof cocottes or baking dish, add a few slices of cheese to cover the top of your soup and place in the oven at 180°C for 10-15 minutes or until it starts to turn golden. Remove the soup from the oven, add some more cheese on top and put it back to roast for a couple of minutes. In the meantime, toast some bread and serve it with the soup once it’s ready.

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