IN my opinion classics are the best, and in this case the classic shines above any other. The key element is the slow cooking down of the onions. It gives the soup that sweet background flavour that the dish is famous for.
Serves 4 ●● 75g butter ●● 700g large onions – thinly sliced ●● One clove garlic – crushed ●● Two teaspoons caster sugar ●● Two tablespoons plain flour ●● 300ml port ●● 300ml red wine ●● 1500ml beef stock ●● Sprig rosemary - chopped
To Finish ●● Toasted croutes ●● 50g Parmesan cheese – finely-grated ●● 50g Cheddar cheese – finely-grated ●● Splash port ●● Chopped chives
Method: 1. Heat the butter and add the sliced onions. Leave to fry for five minutes, add the garlic and sugar and turn down the heat. Leave for about 30 minutes until the onions are stewed down and caramelised – add the flour and stir in. 2. De-glaze the pan with the port and red wine and reduce by half then add the beef stock, bring to the boil, add the rosemary and simmer very slowly for half an hour. Season to taste. 3. Ladle between four deep bowls, top with the toasted croutes and scatter with the grated cheeses. Place under the grill to melt. 4. Finish with a drizzle of port and a sprinkling of chopped chives.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter