French onion soup

Slow-cooker special to make a French classic. The original recipe I used (available here) doesn't require caramelising the onions. However, I think it would be that much better (and it was excellent when we made it in the winter) if you do take the extra effort to caramelise them. Here's my adaptation of a French classic.

Will serve lots. Recipe designed for a 5.7-litre slow cooker:

1.5 kg onions, thinly sliced (use a mandolin if you have one)
100g butter for frying
2 tbsp sugar
6 sprigs fresh thyme
1 bay leaf
1.5-2 l beef stock
1/2 cup sherry (or use wine vinegar)

Salt and pepper to taste

Baguette, sliced lengthwise

2 cups grated cheese (Gruyère or something similar)

Caramelise the onions in a big pan or two for about 30-45 minutes. To do this, slice the onions into rings or half-rings. Put a big pan on a medium heat with butter, thyme and bay leaves, then leave to cook, occasionally stirring. After 10 minutes, add the sugar and sprinkle salt over the top. (This step can also be done directly in the slow cooker, in which case at everything at the start and leave the onions ot cook for 6-8 hours, stirring occasionally).

Next, move everything into a slow cooker. Add the onion mix, stock and sherry, season with salt and pepper, cook for an additional 2-3 hours, stirring occasionally. At the end, discard the bay leaves and thyme. 

Switch on the grill in the oven. Put the baguette under the grill and cook for 1-2 minutes either side. 

Dish up some soup into an oven-proof bowl, top with a baguette slice or two, then top the bread with cheese. Put back into the oven and grill for around 2 minutes until the cheese has melted and is cooked.

Ratatouille

On a bit of a French kick at the moment. Ah well.

Yes, this is the ratatouille from the film. Again, easy, fun to make, and you get to say the word ratatouille. I mean, how cool is that?

This should serve 3-4 people, depending on quantities.

Ratatouille

2 large aubergines, cubed
3-4 large courgettes, cubed
2 peppers, bite-sized chunks
3 or 4 tomatoes (you can put more in, but it's quite good with less of a tomato-ey taste). Pierce the skin, submerge in boiling water for about 20 seconds, then take them out and skin and de-seed them. Or don't. Either way, cut them into quarters.
Thyme (or Provencal spice)
1 or 2 onions, sliced (but not diced)
Garlic to taste (3 or 4 should generally do the trick)
About 2 tablespoons of red wine (or wine vinegar)
1 teaspoon sugar

For those of you with a bit of adventure in your souls, add some olives, a chilli or two, and some anchovies (but don't overdo the anchovies). A big cast-iron pot is also quite useful.

Cook the aubergines for about 5 minutes until soft, then remove from the heat. Don't overcook just yet. Repeat with the courgettes (until brown) and peppers (browning and then taking them out). Then cook the onions until soft and stuff. Add the garlic, fry for a bit, then add the wine/vinegar and sugar. Stir in, add the tomatoes and the thyme or Provencal spice, stir in again, and add the courgettes, aubergines, and peppers (and olives and anchovies if you're using them). Add salt and pepper to taste, then cook for about 5-10 more minutes.

I'd recommend serving this with couscous. And wine. It'll make you think of your childhood. And then overlook gross violations of public health and sanitation.

Coq au vin

I've been wanting to try coq au vin for a while now. I finally got round to making it tonight. It was lovely. It's remarkably easy too, for something so tasty.


Coq au vin - serves about 3-4 people

750g chicken legs and thighs
150g bacon, sliced
4-5 medium-sized onions in quarters, or 10-15 shallots, peeled and sliced in half
4 cloves of garlic (mine were minced, but you can also just peel the cloves)
1 cup chicken stock
1 cup red wine (the drier the better)
Bay leaves
Thyme (fresh is better, but dry will do)
Salt and pepper to taste
250g mushrooms

Brown the bacon in a big pot. Remove, but leave the fat behind. Add the onions and chicken, and brown well over a medium heat for about 10 min or so. Halfway through, add the garlic. Add the stock, wine and herbs, and put the bacon back in. Cover and simmer for about 20-30 min, until the chicken is cooked through. It will probably look pink or crimson. THIS IS NORMAL. When done, remove the chicken and onions from the liquid, and add the mushrooms to the sauce. Reduce the sauce over a high temperature by about 75 percent. When done, put the chicken and onions back in the pot, heat up, and mix in. Serve over something - we had mashed potatoes, but some pasta would probably work too. I also recommend some bread on the side.

Enjoy.