{"id":95701,"date":"2017-11-20T11:33:00","date_gmt":"2017-11-20T11:33:00","guid":{"rendered":""},"modified":"2023-01-06T21:43:23","modified_gmt":"2023-01-06T21:43:23","slug":"french-onion-soup-reinvented","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/20\/french-onion-soup-reinvented\/","title":{"rendered":"French onion soup reinvented"},"content":{"rendered":"
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When you think how much dishes get mucked about with these days it’s surprising that no-one has felt inspired to get creative with French onion soup. Until now. Yesterday I spotted an irresistible version on the menu at Angelus<\/a> in Lancaster Gate and had to give it a try.<\/p>\n

Actually it’s more like a Franglais version – a creamy onion soup with cider topped with melted Munster croutons and a scattering of toasted cumin seeds and very sexy it looked too as you can see from the photo above. But more to the point it tasted fabulous – smooth and sweetly oniony, not overwhelmed by cheese – just enough to add an extra dimension of richness and complexity. It was sublime.<\/p>\n

I didn’t get the recipe (I’ll try) but I’m guessing that the chef Martin Nisbet, sweated off some Spanish-style onions in butter until they were golden, added a good chicken stock and some dry cider then blitzed it, strained it and finished it off with cream, a few spots of oil (not sure which kind – didn’t taste strong enough for truffle) and a scattering of cumin seeds. The croutons, which were topped with the melted, rinded Munster, were served separately so as not to disturb the pristine beauty of the surface.<\/p>\n

It made me wonder why chefs don’t do soup more often, particularly at this time of year. It’s comforting for the customer and cheap for the restaurant who can make a decent margin on it. (It actually cost \u00a38 which I wouldn’t have begrudged though they gave me a bowl to try.)<\/p>\n

It also confirmed my prejudice that cheese is better added to soup than included in it – I don’t know if you’d agree?<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

When you think how much dishes get mucked about with these days it’s surprising that no-one has felt inspired to get creative with French onion soup. Until now. Yesterday I spotted an irresistible version on the menu at Angelus in Lancaster Gate and had to give it a try. Actually it’s more like a Franglais version – […]<\/p>\n","protected":false},"author":2,"featured_media":95702,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95701"}],"collection":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/comments?post=95701"}],"version-history":[{"count":0,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95701\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media\/95702"}],"wp:attachment":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media?parent=95701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/categories?post=95701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/tags?post=95701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}