I love a good onion soup, but they can be a little hefty at times, so I set about creating a 'lighter' version, one that could be eaten in warmer months and came up with this combination that pays homage to the French classic, but is more broth like in consistency.
• 3 tbsp of butter
• 2 pounds of mixed red and white onions (sliced)
• 12 slices of smoked back bacon (sliced)
• 6 garlic cloves (chopped)
• 1/4 cup of brandy
• 1 cup of white wine
• 3 tbsp of cake flour
• 8 cups of beef broth
• 1 bunch of parsley (stalks removed, then chopped)
• Grana Padano (shaved)
Step 1: Place a large pot on medium-high heat, add the butter, onions, garlic and bacon, fry for good 20-25 minutes until the onions are a deep golden brown.
Step 2: Add the brandy, let it burn off then add the wine, once evaporated add the flour, stirring it in before adding the beef broth. Bring to the boil then let it simmer for 40 minutes, season with salt to taste.
Step 3: Ladle the soup into bowls, garnish with the parsley, Grana Padano and a crack of black pepper and serve with freshly toasted bread.