Monday, 14 March 2011

Clay Pot Onion Soup



Clay cooking pots are effortless to use and don’t dry out food. In fact the food that is cooked in them tastes wonderful! You don’t necessarily need to add more fat or liquid so this method of cooking is also good for you. Any recipe can be adapted for cooking in a clay pot and it is a good way of using up leftover food.

The pots or chicken bricks need to be soaked for 15 minutes in water before use and when they are heated in the oven, steam will evaporate slowly during cooking, and the food inside will release and cook in its own juices.

Although this recipe is cooked for 2 hours, you can leave it to cook without any worry. Once everything is thrown into the pot, the top goes on and into the oven, giving you more time to do other things.

By Caroline Marson

Serves 4

6 large onions, thinly sliced
2 garlic cloves, crushed
25g butter
A sprig of thyme Herbs
Ideal for seasoning pastas.

Instructions

Soak the clay pot for 15 minutes and drain. Put the onions and garlic in the pot and dot with butter. Cover and place the clay pot in a cold oven. Set the oven at 200°C (400°F) mark 6. Cook, stirring once or twice, until onions are light brown, about 1 hour.
Sprinkle the onions with thyme. Pour in stock and wine. Cook, covered for 1 hour. Season to taste.
Near the end of the soups cooking time, toast the bread. Float the toasts in a single layer over the soup. Sprinkle with cheese. Increase the temperature of the oven to 230°C (450°F) mark 8. Cook the soup uncovered for 10 minutes until golden and bubbling.

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