It’s no secret that I am a little obsessed with all things French. Since travelling there a few years ago, it has been an ongoing love affair. In fact, I wouldn’t be surprised if I left a small piece of my heart on the Seine. I love the effortless elegance of French styling and their air of confidence. That’s before mentioning their deep patriotism and love for their culture – understandable, considering the richness of the culture itself. I love that they treat time with a careful carelessness. Time is precious – so they linger in a cafe just because that is where they will get the most value.
But perhaps more than anything else, I love the way that they eat. In fact, the French eat in a way that I envy. I simply love this article about food rules we can learn from the French. They eat a little less to enjoy their food a little more. They use real ingredients and take their time to enjoy everything in moderation.
This French Onion Soup takes time to make and should be slowly savoured. By rushing the process, you will miss the depth of the flavours that shine through. The recipe may be simple but the result is sweet, rich and indulgent. And as Winter settles in here, it’s the ultimate comfort food.
- 2 tbls olive oil
- 6 onions, chopped roughly
- 2 tbls honey
- 1 litre good quality stock (your choice)
- 500ml water
- salt and pepper (to taste)
- In a large saucepan, melt the butter over a medium heat until bubbling. Add the chopped onion, garlic, and thyme. Sauté for about 5 minutes, or until the onion is soft, and add the honey.
- Turn the heat down to low and continue to stir every so often until the onion turns a lovely dark caramel colour. This can take around 20-30 minutes, but is an extremely important step towards achieving a lovely depth of flavour. If the onion starts to stick, add a little water.
- Add the stock, 2 cups of water, and a generous pinch of salt and freshly ground black pepper.
- Bring to the boil and then simmer for a further 35-45 minutes or until the soup has reduced by half.
- Serve with a dollop of cream if desired, and some extra black pepper.
Paris is truly one of the most spectacular cities in the world. Whether you love it or hate it, you will be impacted by it. I’m not sure whether it is the rich culture, architecture, history or the people, but to this day I still dream of getting completely lost in the city.
Where is your favourite place you have travelled to? What cultures have you been impacted by? I would love for you to share in the comments below.
Je t’embrasse,
Elizabeth
xx
4 Comments
Mmm, this looks so good! I’ve never had french onion soup before but I really need to try this soon!
It’s rich, but delicious. Very indulgent, so a little goes a long way as a starter. Perhaps to celebrate Bastille Day next week? xx
This is so funny–I actually just read a wonderful book called “French Women Don’t Get Fat” which, contrary to the title, isn’t really about weight at all but about the French way of eating. I fell in love with it, too! And I have to try this soup sometime. I love onions and can never get enough of them.
My favorite place I’ve traveled to is Italy. My stepmom’s family lives near Torino, in the north, and I visited for my dad’s wedding five years ago now. Their way of eating (and living) is very much like the French–many courses, small portions, spending hours at many meals just talking and being together. Pretty much the polar opposite of how I’d lived my life in high school, constantly eating on the run! What I learned there was the most basic lesson: that there’s more than one way to live and be happy. But, it changed my life and opened my eyes to new ways of being that I’d never even considered before!
PS–I haven’t forgotten about your email! The past month has been crazy, but I promise I’ll respond soon. xx
I’ve seen that book around so many times, but have never picked it up! Perhaps I should.
That trip sounds incredible! I would absolutely love to visit Italy one day. xx
P.s. Sorry about my late replies to the comments… I just haven’t taken the time out to go through them. But thank you for the email.