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6 Secret Rugby Recipes - France (Part 4/6)

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By no means is this a forgotten recipe, but the art of simply (forgetting) leaving food for it to develop its own flavours and characteristics can occasionally be overlooked. Take your favourite recipe for French onion soup and then try these little upgrades for a deep, hearty flavour.

With an oven set to around 160°C, take your heads of garlic and remove just the first layer of papery skin (don’t peel them completely), and chop 1cm or so off the top. Now, take a sheet of aluminium foil and place your garlic heads on top. Sprinkle with salt and a healthy drizzle of oil, then crimp the foil closed around the garlic.

Similarly, you want to leave the skins on the onion. Chop them in half and toss them in oil and a generous helping of salt and pepper. Once thoroughly coated, place them cut side down on a baking sheet.

Now, pop the peppered onions and garlic into the oven and forget about them for at least 40min; allow the edges to char and for the middle to become the consistency of a thick paste. When done, you’ll have wonderful roast flavour that will add depth to your soup.


(Lions Head Bowl) 

Like this? Try these:
 6 Nations Secrets - England's Forgotten recipe 
 6 Nations Secrets - Italy's Forgotten recipe
 6 Nations Secrets - Wales' Forgotten recipe

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