French onion soup · Rach Pilston
We took Margaret, Alison’s mother, to Paris for her 89th birthday, as she always wanted to go. The main event was a classically chic lunch of herbed soufflé, cured meats, wine and Provencal olives, but the real star was the starter: a deeply savoury French onion soup that you felt you could disappear into, served with the best baguette croutons we’ve ever had. We now have a soft spot for this soup, as just one spoonful takes us back to that day.
Our version is vegetarian so more people can enjoy it and we use a punchy Dijon mustard, dry sherry and an optional tablespoon of our Black Garlic Ketchup for a richer flavour.