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!
My own soupe à l’oignon
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.
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.