Persimmon Loaf
If you have an abundance of persimmons and don't know what to do with them, try this delicious dense but moist persimmon loaf.
French onion soup
Perfect for using up lots of onions and even any sprouting ones and is super hearty and delicious!
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 30 g Butter
- 1 tbsp Oil
- 1 kg Brown onion (approx. 6 large onions) Thinly sliced
- 1 tbsp White or brown sugar
- 185 ml White wine
- 2 tbsp Flour, any kind
- 1.5 L Beef stock can substitute for chicken or vegetable stock
- Salt To taste
- Pepper To taste
- 3 sprig Thyme
- 1 sprig Rosemary
- Toasted bread
- 6-8 slices Baguette
- 100 g Cheese (Gruyere, tasty, mozzarella) grated
- 1 tsp Chopped herbs (Parsley, thyme) optional
Method
- Bouquet garni; Using a string, tie rosemary and thyme together and leave aside.
- Soup; In a heavy bottom saucepan add oil and butter, once hot add in the thinly sliced onions, sugar and cook on a low fire for approximately 30 mins until well caramelized and soft, slightly golden brown color.
- Deglaze with white wine and scrape all the caramelized parts that are stuck on the bottom of the pan. Let it absorb all the alcohol for 1 minute, then add flour and cook for further 1 minute
- Then add the stock. Prepared Bouquet Garni and cook on a low fire for 20-30 mins, checking occasionally
- After 20-30 mins check to season, take the soup off the fire. Take out the bouquet garni and discard
- Preheat the oven to 220c (grill mode)
- Slice the bread and lay it on a flat tray, add oil on all sides and toast in the oven for 2 minutes.
- Add the soup into small bowls, top with your toasted bread and add grated cheese on top. Put back in the oven for another 2 minutes until cheese is melted.
- Sprinkle with some fresh chopped herbs and enjoy immediately! Yuuummmm