French Onion Soup, Gascon Style
(Still in Willi)
This version of French Onion Soup uses duck fat rather than butter or oil to cramelise the onions. Is it healthy? Well if you drink some Tannat red wine with it it will do your arteries more good than harm.
If you have roasted a duck or had some confit of duck you should have some duck fat on hand. Make a stock by boiling the leftover bones and the scrapings of the bottom of the roasting pan with a carrot, an onion and a stick or two of celery
2 Tablespoons of Duck fat (or goose fat)
5 large brown onions
2 tsp of plain flour
1 litre duck stock (or beef stock)
Slices of rustic bread, a couple of days old is fine
Salt to taste
Slice the onions and brown them slowly with the duck fat in a heavy based stockpot or casserole. The enamel Le Creuset ware is ideal for this. take your time and stir frequently. You want the onions caramelised, not burnt.
Add the flour and let it cook for a minute or two while stirring
Now add the stock, stir and allow to simmer for about an hour. Add salt to taste.
To serve, put a slice of bread into each bowl and ladle the hot soup over.
This dish is ideal with a hearty red wine, I suggest one made with Tannat from Madiran in South West France.
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