I love French food. It brings me back to family camping holidays had in Brittany with my now two teenage sons, long before our twins were born.
My holiday would begin the moment we stepped onboard the Ferry. I would wander to the Salon de The for a Raspberry Tart, exquisite in its sweetness, the crunch of the base and the creamy smoothness of the Creme Anglaise.
We have had many happy holiday’s in Brittany. We have roamed the markets with the boys and they have explored all manner of foods from Crepes to Gallettes to Moules and Saucisson. The boys have marvelled at the shapes, sizes and sometimes the oddities of the fish on display at the stalls in the local markets. I can never understand why as an island nation we don’t share that same passion for this most humble of foods. Cooked simply very little can compare.
My most special of memories is sitting outside our mobile home in the evenings listening to the crackle of the BBQ by the glow of cande light with the boys tucked up and sleeping in their beds exhausted after the days adventures. Vincent and I would cook a feast, drink wine and contemplate the next days adventures, a picnic on the beach, roaming ramparts or a trip to the local Creperie.
When I was a child, long before I ever set foot in France, my mother regularly made French Onion Soup, I would skip home from school at lunch time looking forward to savouring each mouth full. It is still my favourite soup and one I regularly make. I love it for it’s depth of flavours and for the fact that you can make something so soothing and satisfying with a few simple ingredients. For me that is what French food is all about….simplicity and flavour.
This is my recipe….you will need
1kg Onions chopped
4 cloves of garlic
1 litre of Beef Stock
A few fresh Sage leaves, finely chopped
2 tablespoons oil (I use Rapeseed)
Heat the oil over a medium heat in a saucepan, add the onions, garlic and finely chopped sage,cook over a low heat, stirring frequently until careamelised and brown, I usually do this for about an hour as it releases the natural sugars in the onions.
Add the stock and simmer for ten minutes.
Pour into soup bowls, top with some toasted sliced baguette and grated emmental or cheddar and place under the grill until golden and bubbling.