The Women’s Institute,
Dom from Belleau Kitchen came up with a great Random Recipe idea this month, I’ll show you mine if you show me yours……..no, nothing smutty, but a way to stop us cheating and to meet new people ~ we were all paired off with another blogger with whom we shared information on the total number of cookbooks we have; numbers collating to the books were picked for each other as well as page numbers……and thus a random recipe was born! I was assigned book #28 and page #28…….The Women’s Institutes Book of Favourite Recipes and Creamy Onion Soup………
But back to the soup and the book ~ I was pleased to rediscover this book as I have not looked at it for ages, and I was also pleased that my page number fell in the soup section……however, I am not generally a lover of creamy onion soups ~ I much prefer the wine and stock enhanced ones. This was a tasty little number, but I dropped the ball at the last minute and after adding the milk I allowed it to boil, albeit for just a few seconds, and the bloody soup curdled! Ah well, it tasted good even if it didn’t look that brilliant; for the sake of photographic pimping, I tarted it up a wee bit with the addition of croutons, dried fried onions and more grated cheese, which only added to the delicious flavours.
This cookbook has thrown up some forgotten treasures however, and I have kept it out for further culinary perusal…..I fancy making the steamed steak pudding one day as well as the “genuine” Cornish pasties…….there are also some wonderfully quirky regional recipes that have been submitted by WI members that have caught my eye ~ stay tuned for more recipes from this book.
Despite the lack of booze or stock, this is a nice little recipe, although I did add another onion and I think that the amounts would be a bit meagre for 4 people, maybe 2 adults and 2 children, but not 4 hungry adults! You have to watch it like a hawk as soon as the milk is added, just a couple of seconds away from the pan and it WILL curdle ~ it will taste great, but if you are entertaining then you couldn’t really serve it as I did here……no matter how many croutons and other gubbins you chuck on top of it. Give it a try and let me know what you think ~ and once again, a BIG thanks for Dom for this wonderful Random Recipe idea and a BIG cheery hello to my partner in crime, Ruth.
Cream of Onion Soup
25g (1 oz) butter
2 small onions, finely chopped (I used 3 onions)
300ml (1/2 pint) water (I used Swiss Marigold Vegetable Stock)
300ml (1/2 pint) creamy milk
50g (2ozs) cheese, grated (I used 75g and scattered some on top)
1. Melt the butter in a saucepan and gently fry the onions for about 5 minutes or until soft and translucent, but not brown.
2. Add the water, salt and pepper to taste and simmer for 15 to 20 minutes.
3. Allow to cool slightly before adding the milk and reheat. Do NOT allow to boil, reheat for over a low heat 5 minutes and just before serving, add the cheese and serve immediately.
PS: I added more cheese on top of the soup as well as croutons and dried fried onions as a garnish.
Printable Recipe Here
See you later ~ have to dash as I am supposed to be making Sunday lunch now!