Yorkshire Puddings And French Onion Soup
Whip up a comforting and flavorful duo with this recipe for French Onion Soup and Yorkshire Puddings. The Yorkshire puddings are airy and crispy on the outside, with a tender interior, perfect for soaking up the rich flavors of the soup. The French onion soup is a soul-warming concoction of caramelized onions, fragrant garlic, and a savory broth, topped with cheesy baguette croutons that add a delightful crunch to every bite. A match made in culinary heaven, this meal is sure to warm hearts and bellies alike.
— Constant Cookbook
Ingredients
- 225g/8oz plain flour
- and freshly ground saltblack pepper
- 8 medium free-range eggs
- 600ml/20fl oz whole milk
- 55g/2oz dripping
- 25g/1oz unsalted butter
- 2 tbsp olive oil
- 1kg/2lb 4oz white onions
- 2 sprigs fresh thyme
- 3 garlic
- 50ml/2fl oz dry sherry
- 250ml/9fl oz white wine
- 2 tbsp plain flour
- 1.2 litres/2 pints fresh veal or beef stock
- 1 tsp soft brown sugar
- salt and freshly ground black pepper
- 4 slices of baguette
- 110g/4oz emmental
Instructions
- For the Yorkshire puddings, to make the batter, place the flour in a large bowl and season with salt and pepper. Add the eggs and whisk. Gradually add the milk, whisking all the time.
- Let the batter rest for 24 hours in the fridge.
- To cook the Yorkshire puddings preheat the oven to 220C/450F/Gas 7.
- In a Yorkshire pudding tray with 8-12 holes place a little of the dripping in each hole and place in the hot oven until the fat is hot.
- Remove from the oven and pour in the batter. Place in the oven for 20-25 minutes. Turn down the heat to 190C/375F/Gas 5 and cook for a further 10 minutes.
- For the French onion soup, heat a large saucepan and add the butter and oil. Once hot, add the onions and thyme and fry for 20-25 minutes over a low heat, or until soft and golden-brown.
- Add the garlic and cook for another couple of minutes then add the sherry and white wine. Cook until the liquid has reduced in volume by half.
- Stir in the flour and cook for a further couple of minutes, then pour in the stock.
- Bring to a simmer and cook gently for 10-15 minutes and season with the sugar, salt and pepper.
- To make baguette croutons, preheat the grill to high.
- Place the bread on a baking sheet and lightly toast under the grill, then add the grated cheese and return to the grill until golden-brown.
- To serve, ladle some of the soup into warm bowls and top with the cheesy croutons.
- Place the Yorkshire puddings a plate and serve the rest of the soup with them.
Cook Time
1H
Yield
Serves 4
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