Henry Harris, chef and co-owner of Bouchon Racine in London, presents a vegetarian recipe for French onion and parsley soup. This thick and creamy soup offers a rich, savoury flavour, topped with grated cheese and croutons.
A Childhood Inspiration
Harris recalls that his mother often made onions in white sauce to accompany roast lamb during his childhood. He loved their thick, velvety texture and how they added richness, sweetness, and savouriness to a Sunday lunch.
The classic soupe à l'oignon gratinée features a similarly thick tangle of onions, but it cannot be replicated without a deep, dark, beefy stock. Instead of attempting that, Harris introduces another layer of flavour entirely. The parsley yields a very different end result that proves to be comforting.
Preparation and Cooking
The recipe requires 15 minutes of preparation and 1 hour 15 minutes of cooking time, serving 4 to 6 people. The ingredients include 125g unsalted butter, 6 large onions peeled and finely sliced, salt and black pepper, 2 bay leaves, 1 litre vegetable stock, 250ml double cream, 1 large bunch of flat-leaf parsley, 75g finely grated emmental suitable for vegetarians, and 4 tablespoons of croutons.
To begin, melt the butter in a large, heavy pan over medium heat, then add the sliced onions. Season generously with pepper and a little salt, add the bay leaves, cover, and cook gently for 45 minutes to an hour, stirring regularly, until the onions have sweated down to the softest vegetable mass. They should reach a point where they would turn to pulp if squeezed in the hands.
Final Steps and Serving
Add the stock and simmer for 10 minutes, then stir in the cream and cook for another five minutes. Taste and adjust with more salt and pepper if needed.
At the very last minute, finely chop the parsley, stir it into the soup, and ladle immediately into warmed bowls. Serve topped with the grated cheese and a few croutons.
Henry Harris's book, 'The Racine Effect', is published by Quadrille at £40. To order a copy for £36, visit guardianbookshop.com.
