Classic with a twist.
As my addiction to the onion soup is known by my nearest and dearest, I have have tried countless variations of this meal all over London. Europe, actually.  However it has to be said in my quest for the best; good things take time. And a creative mindset! Whilst I was preparing the ingredients to make my own onion soup, I had this thought – why don’t I make this soup less usual way? Why don’t I…add some celery and pears? Yes, pears! A stroke of culinary enlightenment, materialised in the soup!

Its funny how a little upgrade to the classic food brings it to another level.
Pear works so well with thyme and white wine, that from now on, I can’t imagine making it any other way. Also, to those who like my partner, are not a soup onion lovers for its richness and heaviness – pear and celeriac makes it much more lighter. Especially in a creamy version (featured image). Ideal served garnished with gruyere and fresh thyme.

 

You will need all the ingredients for bone broth which are;
2 carrots,
2 parsnips,
a quarter of celeriac root
a whole bunch of garlic sliced into two halves,
3 bay leaves,
1 large pear, halved
a half of unwaxed lemon,
a half of leek,
a few leaves of celery,
bouquet garni,
pinch of smoked salt
pinch of black or coloured pepper
a beef bone marrow or whole poussin (I used both)

Additionally, to prepare in another pan:
6 medium shallot onions
100g of butter
a bunch of fresh time
bottle of decent white  pinot grigio  (e.g. Tesco’s own range is perfect)

Whilst cooking the broth with the pear in one pan, in another you can carmelise sliced onion on melted butter with bay leaf. When onions are soften, add a handful of thyme and stir on a lower heat, finishing  with a 250ml of wine and  cover by lid to avoid evaporation.

When the onion is very soft, place it into the broth (at this stage take out cooked poussin/chicken) and simmer together for 20mins, adding the remaining wine from the bottle. You can serve soup both ways; classic with melted cheese or as a cream, where all soup is blended with everything but bone and meat.

Good malted rye bread will be as good as classic baguette to be served with.