It’s freezing in Melbs right now. And when it gets this cold we turn to soup. Sweet, delicious soup.
If you’re in a Wintery version of struggle town right now, we’ve got good news.
Melbourne-based Parisian croissant queen and pastry chef Agathé Kerr has hooked us up, fam.
- Agathé’s Bakery
- Stall 63, South Melbourne Market
- Wednesday, Friday, Saturday and Sunday
Agathé Pâtisserie at South Melbourne Market, which recently just added baguettes and ficelles (the baguette’s longer, skinnier sibling) to their range of authentic French pastries, cakes and savouries has given us a French Onion soup recipe to save us from the winter blues.
The French mother-of-three, who trained as a pastry chef at the prestigious Ecole de Boulangerie et Pâtisserie de Paris before moving to Melbourne in 2013 says the bread goes “perfectly” with onion soup – her personal favourite.
- Onion soup recipe
- 4 spanish onions (purple onions) if you like a sweeter taste or yellow onion if you prefer the moreacidic taste (which is the traditional taste in France)
- 2 garlic cloves
- 50g butter and 2 table spoons of olive oil
- 1l chicken stock (I buy all natural chicken stock)
- 25cl of dry white wine
- 50cl warm water
- 1 full tablespoon of flour
- 6 slices of baguette
- gruyere cheese or cheddar and parmesan
Peel and cut the onions in thin slices. Peel the garlic cloves and crush them.
Melt the butter with the oil, then add onions.
Stir until soft, then add the garlic add the flour
Add the chicken stock, water and wine
Bring to the boil then cover and simmer for 30 minutes – don’t forget to stir
Soup should be very tasteful – if too weak, simmer for another 10 minutes while stirring, without the lid
Add salt and pepper and don’t forget to taste
Position the baguette with cheese on top on a baking tray and grill – be careful not to burn it (you can use a day-old baguette if you don’t have a fresh one)
Serve the soup in large bowls and put the cheesy baguette on top
Eat while very hot