We bought a house a couple of months ago, and my normal habit of cooking 5 nights a week fell well and truly by the wayside with all the packing we had to do. So once I finally unpacked the Thermomix at our new place, I was hellbent on using it for our first home cooked meal.
Now this recipe does involve a bit of time on the stove. I normally give recipes like this a miss, but because I like to keep my french onion soups in the fridge for a day or two, I simply cooked the onions in my soup pot, then once the recipe was done I just poured it back into the soup pot and woo hoo no extra washing up! I couldn’t find a simple enough recipe online so I just adapted my stove version to suit.
5 onions, quartered. I only used brown onions but a mix also tastes lovely.
Small handful of sage leaves
1 litre of good quality beef stock
Salt and pepper to taste
– Pop a pot on the stove, turn the gas on and dump your knob of butter in to melt.
– Chuck half of your onions into the TMX bowl and chop for 2secs/speed 5. repeat with remaining onions.
– Add your onions to the pot along with the sage leaves and saute for about 20 mins until caramelised.
– Pour mixture back into your TMX bowl and add the stock, salt and pepper.
– Cook for another 60 mins/100 degrees/reverse/speed 1.
– Pour soup back into pot, cool, then refrigerate overnight to enhance the flavour. Serve heated with crusty bread, some grated cheese if that tickles your fancy, and more cracked pepper.