Morel, Garlic and Roasted Onion Broth

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


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


    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 2 tablespoons of the oil and roast for 20-25 minutes, until the garlic is soft. Remove the garlic from the dish, then return the onions to the oven and roast for a further 20-25 minutes, until dark golden and soft. Leave the onions to cool, then peel, cut in half and slice thinly. Heat the remaining oil and the butter in a pan, add the onions and sugar and sauté until caramelised.

    Remove the onions from the pan and drain them. Place in a clean saucepan with the stock, Madeira and morels and bring to the boil. Reduce the heat and simmer for 20 minutes. Meanwhile, squeeze the garlic out of its skin and mash coarsely. Toast the French bread and spread with the garlic. Keep warm.

    Season the soup to taste and ladle into serving bowls. Top each portion with a garlic croûton and sprinkle over the chopped parsley.