Tuesday, 15 October 2013
... as any food blogger will tell you at this time of the year it gets a little difficult to photograph your food... the light is low, the sky is inevitably grey and it's that cold that the idea of using your 'outside' studio is a non-starter... and even when the conditions are good, with daylight hours so limited, the window of opportunity is so small that you'd be cooking everything at lunchtime just to get good photo's in... fortunately I made a wise birthday choice this year and asked The Viking for some proper photographic lights and boy did he deliver. I'm still getting used to them and working out my angles and depth of field but I think the results hopefully speak for themselves and I can now relax into my cooking with the knowledge that the sun always shines in belleau kitchen...
no-tears french onion soup
this Nigel Slater recipe is pure effortless genius... by roasting the onions gently first not only do you remove the nasty tear-inducing onion slicing mess but I think you also get an added depth of flavour much needed to achieve that classic french onion soup flavour... I am of course using veg stock in this recipe and the authentic recipe would use beef stock but this is The Viking's favourite soup and I need to thank him some how for the amazing set of lights...
4 large onions - peels and sliced root to tip
a little butter
a little olive oil
a little brown sugar
salt and pepper
a glass of white wine
2 pints good quality vegetable stock
french bread - finely sliced
Gruyere cheese - grated
place the onions, cut side up, into a roasting dish, sprinkle with oil and a little sugar and place a small knob of butter onto each onion... season and then roast gently in an oven set to 120C for one hour or until golden and caramelised... watch them as you don't want them to burn... the longer they roast on a low heat the better
once they're ready turn up the heat and throw in the white wine and let this bubble and reduce by half.
let them cool a little and then slice them into quarters before adding them to a large pan with the stock... let them simmer gently for 20 mins before serving
serve with a thin slice of toasted french bread with melted Gruyere cheese on top
eat and of course, enjoy!