Belfast Telegraph

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Recipe: La bastille onion soup

Have a Gallic gourmet experience with these recipes from TV cookery star Rachel Khoo and La Bastille restaurant on Belfast’s Lisburn Road

What you'll need

4 large white onions sliced finely

50g of butter

2 cloves of garlic

Knorr chicken stock cube

To make La Bastille’s signature entree, sweat the onions for about 2 hours on low heat until golden brown and textureless, ie softened, then add a shot of white wine to the mix.

Then add 200ml of chicken bouillion — a Knorr chicken stock cube or other brand chicken stock cube is fine for this purpose — season to taste and serve with a crouton roasted for about 14-16mins with a drizzle of extra virgin olive oil.

Brush the cooked crouton with a raw clove of garlic and add some finely grated Gruyere cheese before caramelising under the grill.

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