Morel, Garlic and Roasted Onion Broth

Name: Morel, Garlic and Roasted Onion Broth
Ingredients: 8 garlic cloves; 3 onions; 1 litre (1¾ pints) beef stock; 1 teaspoon caster sugar; 50 g (2 oz) unsalted butter; 3 tablespoons vegetable oil; 150 g (5 oz) fresh morel mushrooms, cleaned, or 25 g (1 oz) dried morels, soaked in hot water for 30 minutes, then drained; 150 g (5 oz) fresh morel mushrooms, cleaned, or 25 g (1 oz) dried morels, soaked in hot water for 30 minutes, then drained; 150 g (5 oz) fresh morel mushrooms, cleaned, or 25 g (1 oz) dried morels, soaked in hot water for 30 minutes, then drained; 5 tablespoons Madeira; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon chopped fresh parsley; 4 thin slices of French bread

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

3 onions
8 garlic cloves
3 tablespoons vegetable oil

Soup

Method

A play on the traditional French onion soup, with a hint of earthiness from the morel mushrooms. Roasting the onions accentuates their flavour.

Preheat the oven to 220°C/425°F/ gas mark 7. Place the unpeeled onions and garlic cloves in a baking dish, pour over