Alexandrina French Onion Soup – served with Alexandrina Finniss River Romano
Alexandrina Winter Soup Series
Many years ago, friends in Willunga, invited me down to their place for French Onion Soup. The wonderful taste of that soup has stayed in my memory, but also their open door, the fire, and the early vintage glass of wine! Even though both of these friends were working full time, they made a plan to invite me. They sliced the onions, and with the modern slow cooker they simmered the soup for more than an adequate length of time to ensure all of the flavour from the ingredients had time to mellow down. It was the breadsticks topped with cheese, that I remember most of all. This is your wintertime call-to-action, especially good for early winter when we all need to embrace the season, and invite those special friends over for dinner.
My best thanks to Mango and Simon for your hospitality.
FRENCH ONION SOUP – SERVED WITH ALEXANDRINA FINNISS RIVER ROMANO
Serves 6
ELEMENTS
900 g brown onions, chopped into slices
75 g butter (5-6 tablespoons)
30 ml vegetable oil (2 tablespoons)
45g flour (2 tablespoons)
750 ml dry white wine
125ml port (1/2 cup)
2 litres of good quality stock, warmed is best
salt, pepper
to serve
6-12 slices of French style bread, baguette
3-4 cloves of garlic
75 g Alexandrina Finniss River Romano (1/4 cup) or more if you are heavy handed with the cheese!
The aim of this recipe is to prepare each of the ingredients, before assembling all of the ingredients into a slower cooker (or you may use a saucepan).
TECHNIQUE
To the slow cooker, firstly, melt the butter on the sauté function, then add the oil & onion, and cook until translucent.
Then add the flour.
Mix the onions and flour well, and then add white wine, port, stock and seasonings.
Mix all the ingredients together, and set to cook for 4 hours, depending on the settings on your slow cooker.
Prepare an oven proof tray, line with baking paper, and set out six ramekins.
You will need to spoon equal amounts into six ramekins.
Take the garlic and brush the French style bread / baguette with the garlic, you can brush both sides of the bread with the garlic.
Lay the slices of bread on top of the ramekins.
Using a micro-plane grater, grate the Alexandrina Finniss River Romano over the top of the bread.
To finish this dish, place the tray of ramekins into the oven for 18-20 minutes on 170C. Ideally the soup will be bubbling hot when removed from the oven, and it will be shortly ready to serve.
To finish, give the cheese 2 minutes under the grill to gently brown, and be careful not to burn the top.
CALCIUM HERO OF THE DISH | Alexandrina's Finniss River Romano is a piquant infused pecorino-style cheese, aged for over 12 months. This handmade cheese has an extraordinary pleasant taste and texture. It lingers long on the palate, with a delightful aroma and visual appeal. Match with red wine varietal. Serve this cheese | on a platter with pine nuts, sundried tomatoes and green olives. It is also versatile shaved on top of savoury dishes with basil, roast tomatoes and garlic. 27.9 % minimum fat | available in a 10kg wheel, or various weighted wedges vacuum packed.
Looking for Alexandrina Products? To find our list of supportive South Australian stockists visit ---> Stockist List
Alexandrina Cheese Company – Our products reveal the flavour of our Mt Jagged grazing lands on the Fleurieu Peninsula, South Australia. Alexandrina Cheese is located eight kilometres south of Mt Compass, in the central part of the Fleurieu Peninsula, South Australia – a mere 64kms from Adelaide’s CBD. You may order from our online store ---> Alexandrina Cheese
Find more Alexandrina Recipes here | Alexandrina Curd’s & Whey blog
Our Cook - Along - Together Challenge this Winter continues with vigour, with the digital team from Alexandrina Cheese Company
We are on a break from our regular livestream on Wednesday’s, so don’t hesitate to ask via email about how this #challenge is going to work.
Our recipe of this series is this delicious family-favourite French Onion Soup, it can be found in our Winter Recipe Series blog which can be found right here.
The link to our Alexandrina Cheese Guide is available here --> Alexandrina Cheese Guide
We are keen for you to post your cooking photographs either on facebook or instagram, using our new hashtags.
#cookalongtogether #alexandrinacheese
Each week the second hashtag will change, stay tuned!
#alexandrinafrenchonionsoupcookalongtogether
Alexandrina Cheese Club - Recipes & Cooking - Australia
First published sometime during the early to mid 2001 – Cooking with Rebekah, and commonly Rebekah handed out little recipes from the Alexandrina Cheese stall at the farmers market.
This blog is not sponsored, we exclusively partner with Alexandrina Cheese Company Pty Ltd.
#winterrecipeseries #alwayschoosealexandrina #soupseries
Some before shots!
Precious local onions, always on hand, and this is the beauty of this recipe, an ingredient that is so simple, and within a short time you can be labelling this into your bowls before the finishing touches are added.
You will need to spoon equal amounts into six ramekins.
Take the garlic and brush the French style bread / baguette with the garlic, you can brush both sides of the bread with the garlic.
Lay the slices of bread on top of the ramekins.
Using a micro-plane grater, grate the Alexandrina Finniss River Romano over the top of the bread.
To finish this dish, place the tray of ramekins into the oven for 18-20 minutes on 170C. Ideally the soup will be bubbling hot when removed from the oven, and it will be shortly ready to serve.
To finish, give the cheese 2 minutes under the grill to gently brown, and be careful not to burn the top.
tout ce qu'il faut- !
We hope you can find yourself a little wedge of Romano.
Perhaps order our Winter Holiday Box - pick up or delivery
