Onion soup with mini damper
By Julie Goodwin
Onion soup with mini damper
INGREDIENTS
100g butter
10 large (2kg) brown onions, sliced very finely
1 litre (4 cups) chicken stock
4 fresh thyme sprigs
4 fresh parsley stalks
1 bay leaf
2 cups (300g) self-raising flour
1 cup (120g) grated cheddar cheese
1/2 cup (40g) grated parmesan cheese
2/3 cup (165ml) milk
METHOD
1. Melt half the butter in a large heavy-based pan over medium-high heat. When it starts to brown, add onion to the pan. Stir occasionally with a wooden spoon until they collapse, about 20 minutes.
2. Preheat oven to 200°C (180°C fan-forced). Grease an oven tray.
3. Add stock to pan a little at a time, stirring, until all mixed in. Tie together thyme, parsley and bay leaf with kitchen string. Add herbs to pan. Simmer, stirring occasionally, for about 40 minutes or until onion is very soft and soup has thickened. Season to taste with salt and ground white pepper.
4. Meanwhile, mix flour and a pinch of salt in a large bowl and rub in remaining butter. Add cheeses to mixture and then add milk; stir with a butterknife until a soft dough forms. Turn dough onto a lightly floured board; knead a couple of times to just bring it together. Divide into 8 pieces and shape into small, fairly flat loaves, similar to rissoles; place on prepared tray. Brush tops with a little milk. Bake for 14 minutes or until browned and hollow-sounding when tapped.
5. Serve soup with dampers.
Suitable to freeze separately. Not suitable to microwave.
This recipe first appeared in the August 2011 issue of The Australian Women's Weekly. Photography by John Paul Urizar. Styling by Michaela Le Compte.
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