Jamie always has a lot of beautiful flavours going on. I love how onions become beautifully sweet when cooked and full of flavour. So we bought various varieties of onions at the supermarket and then proceeded to chop, chop, chop, sniff, sniff, sniff, and cry, cry, cry! We chopped up a truckload of beautiful onions:
5 brown onions
3 red onions
2 white onions
Bunch of spring onions
2 large leeks
Next, we slowly, slowly, slowly cooked up the onions in butter and oil, with a bunch of fresh sage. This is a really important bit of the cooking process, and Jamie warned us about not being tempted to turn up the heat! The idea is let the flavours develop until you have a pot of glistening, sticky oinions. They are starting to smell really good by this time.
After an hour of slow stewing we added chicken stock. Lots of stock – more than I would’ve thought appropriate. After more simmering the soup is spooned into bowls and topped with thick toast, Worcestershire sauce and cheese, all grilled before eating.
The need for all the stock became clear when the toast was put on the top because all the juice soaked up into the toast. So the extra liquid is necessary after all. The Worcestershire sauce is a masterful stroke which brings the flavours together and tops off the meal beautifully. I will endeavour to only ever eat soup topped with cheesy toast and Worcestershire sauce from now on. It is fabulous!
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