It is cold and wet in Cape Town. That means only one thing – it is time for delicious, hearty soup. What could be better than a (not so classic) French onion soup? Served with baguette with melted Gruyere cheese, a glass of red wine and a fireplace, what do you need more? Oh yes, forgot about the kitty cat on the lap.
4 large onions, peeled and sliced into rings
A big knob of butter and some olive oil
Some minced garlic
1 tablespoon flour
1, 5 litres of stock (beef is good, even the cubes or powder will do)
Three strips of bacon, diced (that is what makes the soup not so classic)
Salt and black pepper
Some thyme (from a bottle is good enough)
A splash of truffle oil
1 baguette, sliced into 2 cm thick rounds
Grated Gruyere cheese
Add some olive oil and a knob of butter in a saucepan and melt the butter. Add the onions and cook slowly until well browned. Add the garlic and bacon and fry for about ten minutes. Stir in the flour and cook for another three minutes, stirring once or twice.
Add the stock, salt and pepper and let it simmer for about 20 minutes. Add the thyme and truffle oil. Spread the slices of baguette on top and sprinkle with the Gruyere. Place under a hot grill until the cheese browns. (Or grill the baguette and cheese separately and add to the soup just before serving it.)
Serve the soup piping hot.