But unlike Game of thrones, winter is not super.
Well, in saying that I do like blankets, PJs, hot chocolates and sleeping under a million duvets and I LOVE scarves so much that I try my hardest to wear them all year – so maybe winter is semi ok.
Anyway – today I decided I would channel my inner french-ness (this is where my love of coffee, butter and croissants comes from obviously and has nothing to do with my general food obsession) and make some french onion soup. I have never made it before and I am lazy so it had to be quick as I had chips and dip to eat before dinner.
I tweaked a recipe I found to make it a little better and it was actually pretty good…
4 finely chopped onions ( I am a terrible ‘chopper’ so it wasn’t finely chopped, it was more rustically prepared…)
3 tbs ghee (you could use butter if you wanted, I just really like ghee as it is high in vitamins and good for the digestive tract)
2 tbs olive oil
2 tsp brown sugar ( I used 1/2 tsp brown sugar and 1 and half tsp of rice malt syrup)
1 tsp salt (I used himalyan salt)
2 tbs flour
2 cups beef stock ( I used 2 cups organic beef bone broth. See my post here on why bone broth is the best https://skyemacfarlane.com/2015/04/01/what-is-the-go-with-bone-broth/)
2 cups water (I used 1 cup as it was quite a thin mixture not as thick as the usual french soup)
In a heavy pot, heat the ghee and oil and add in the chopped onions. Keep them on a low heat until really soft ( usually about 20mins). Then add in the sugar/syrup to the onions – this is to caramelise the onions, the syrup didn’t really do that…But it did reduce the sugar content (which is small anyway). Add in the 2 tbs flour to the onions, ghee and sugar mix well and then add in the bone broth and water and simmer until cooked.
I served it with a nice pull a part dipping bread cooked in the oven. Cheap as dinner that was tasty, good for your digestive system with the ghee and the bone broth and it now means I can have dessert. Best day.