Camp Cook­ing VIV MOON

A DE­LI­CIOUS, MANLY VER­SION OF THE GOOD OLD FRENCH ONION SOUP.

4 x 4 Australia - - Contents - VIV MOON

IN­GRE­DI­ENTS

2 tbs but­ter 1 tbs oil/but­ter 3 large brown onions – peeled, halved and thinly sliced 1 tsp brown sugar (less if you want – onions are nat­u­rally sweet) 1 tsp bal­samic vinegar (op­tional; don’t use if you find the onions too sweet when cooked) 1 tbs plain flour (op­tional; use if you would like a slightly thicker soup) 1 gar­lic clove, crushed 1 cup dark beer (Guin­ness, etc) 1 bay leaf 3 cups beef stock (use good stock to get the best flavour) salt & pep­per 300-500g good steak, cooked to your lik­ing and thinly sliced 2 tbs chopped fresh flat-leaf pars­ley, to gar­nish

COOK­ING IT Prepa­ra­tion time: 15-20min Cook­ing time: 20-30min

• Heat the but­ter and oil in a heavy-based saucepan or your camp oven.

• Stir in the onion and sugar.

• Cover the pan and cook, stir­ring oc­ca­sion­ally over low/medium heat for 10 min­utes. Make sure you don’t burn the onions!

• Re­move the lid, in­crease the heat slightly and con­tinue to cook, stir­ring fre­quently, for an­other five min­utes or un­til the onions have soft­ened and turned golden brown. Again, don’t burn them.

• Sprin­kle the flour over the cooked onions, stir well to com­bine and cook for a few min­utes.

• Add the gar­lic and stir through, then slowly add the beer and mix well to make a smooth soup. Add the bay leaf. • Bring to the boil, then re­duce heat and sim­mer un­cov­ered for five min­utes.

• Add the stock and mix well, sea­son to taste.

• Bring back to the boil, re­duce heat and sim­mer gen­tly for an­other 5-10 min­utes.

• Re­move from heat and dis­card the bay leaf.

• Spoon the soup into a bowl, top with some sliced cooked steak and sprin­kle with a lit­tle pars­ley. Serve with some gar­lic bread or fresh bread on the side.

VIV’S HINT:

LOOK for onions with dry, clean, pa­per-thin skin, and be sure they are firm and have no open­ing at the neck.

Onions, shal­lots and gar­lic will keep for months in a cool, dry, dark place with plenty of air cir­cu­la­tion, away from ex­ces­sive heat or light. Do not store in a high-mois­ture en­vi­ron­ment such as your fridge or un­der the kitchen sink.

Also, while it’s com­mon prac­tice, don’t store onions and pota­toes to­gether. Pota­toes have a lot of mois­ture and give off a gas that causes onions to spoil more quickly.

If you have a man­do­line, this is go­ing to make slic­ing the onion so much eas­ier. Watch your fin­gers and use the safety cap! Or to save an aw­ful lot of time, use a 280g jar of Beeren­berg Caramelised Onion – all the hard work is al­ready done for you!

If you al­ready have some left­over steak from a bar­be­cue, slice that up and put it in the soup in­stead of cook­ing up some more.

WEB­SITE OF THE MONTH

The Na­tional Onion As­so­ci­a­tion of the USA has plenty of great onion recipes: www.onions-usa.org/recipes

For more great recipes: Check out Ron & Viv Moon’s web­site at www.guide­books.com.au Fol­low their Face­book page: www.face­book.com/moon­ad­vpub

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