French onion soup (recipe from Elite Meat butchers, Starbeck):
Feeds 4/6 depending how hungry you are
For the children I would leave out most or all of the salt & pepper & just add half the amount of wine vinegar, prepare as below. Liquidise depending on texture required & serve with some good bread (also homemade at elite meat) Then add the balance of salt pepper & vinegar & tea is ready for you.
Ingredients: 1600g (8 medium) Onions (finely sliced). 4 oz. elite meat beef dripping (made from pasture fed, locally reared beef). 1.5 litres (3 packs) elite meat beef stock (made from pasture fed, locally reared beef nothing else added) 20-30g Good quality salt crystals. 4-8 grinds freshly ground black pepper. 150g good quality red or white wine vinegar.
Method: 1/ heat the beef dripping in a large sauce pan (as hot as possible). 2/ cover bottom of pan with thinly sliced onion. (Do not overload pan, better to cook in a couple of batches than to boil the onions). 3/ stir onions in very hot dripping (hob on full power), keep stirring for 3 minutes until starting to colour, Next throw in half the salt, a grind of black pepper & the wine vinegar stir for 1 minute (hob still on full power). Repeat process if cooking more batches. 4/ add beef stock to onions deglaze pan (scrape up any burnt/tasty bits from bottom of sauce pan) bring to the boil, simmer for 5 minutes, check seasoning add more salt, pepper & vinegar to taste.
Cheers gordy the butcher Elite Meat butcher, baker, farmer.
