A Classic Pot for a Classic Dish

Ingredients

75g Butter

800g Brown Onions

1.8l Beef Stock

500ml Apple Cider

Salt and Pepper

Bouquet Garni

Sourdough loaf or Baguette, sliced

200g grated gruyere cheese

Serves 6 – 8

Method

1.
Chopping large qtys of onions doesn’t need to end in tears. Many may mock those of us who choose to wear onion googles to tackle the task. But they actually work! A food processor like a Magimix also makes light work of slicing onions as does a Mandoline. Keeping onions in the fridge also helps with the tears.

2.
Place your Chasseur French oven on a medium heat. Melt the butter and add the sliced onions. Stir for a few minutes until onions start to soften. A pinch of salt helps stop the onions from catching in the base of the pan.

3.
 Reduce the heat to low. Patiently, continue to cook the onions until they are soft and golden. This can take as long as 45 minutes.

4.
Add both the stock and the cider and toss in the bouquet garni. Bring the liquid to boiling point before reducing the heat again. Simmer for a further 30 mins. Season with salt and pepper.

5.
Discard the bouquet garni.

6.
Slice your sourdough and place it on top of the soup. This can either be done in the French oven or in individual soup bowls. Top the bread with a generous amount of grated gruyere and place the pot or bowls under a hot grill to melt and brown.

Enjoy .

The Round French Oven from Chassuer is perfect for slow cooking and simmering - and great for soups and stews! This is your perfect cooking pot to create your winter warming dishes. It's also ideal for searing meat on the stovetop before putting in the oven to complete the cooking process. Its heavy lid with unique concentric rings creates a self-basting effect that keeps your food tender and moist while retaining the flavour. A 26cm cocotte would typically serve 6 people. This product is made in France. It provides all the benefits of cooking with cast-iron including compatibility with the use of induction and other cooktops.