CookEat Recipe
Bordelais Onion and Tomato Soup
Onion and finely crushed tomato soup slowly cooked with a tied herb bundle and finished with butter, with French-bread toast served alongside.
Method
Steps
Step 1
Finely chop four medium onions and two garlic beans. Finely crush enough washed fresh tomatoes to measure one quart.
Step 2
Tie two leeks, two branches of parsley, one branch of chervil, two bay leaves, two cloves, one sprig of thyme and one sprig of marjoram into a removable bundle.
Step 3
Heat one tablespoon of mild edible oil in a large food-safe earthenware soup pot suitable for direct stovetop heat. Add the onions and brown for about twenty minutes, or until a good golden colour, stirring occasionally.
Step 4
Add the finely chopped garlic, the one quart of finely crushed tomatoes and two and a half quarts of water. Season with two teaspoons of salt, half a teaspoon of sugar and half a teaspoon of white pepper.
Step 5
Add the herb bundle, mix lightly, cover the pot and boil slowly for one hour and a half.
Step 6
Remove the entire herb bundle and skim the fat. Add half an ounce of butter and mix until melted.
Step 7
Pour into a hot tureen and serve with six slices of plain toasted French bread alongside.
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