We all know that food is extremely important and it can determine how we feel and how we act. Good nutritional meals can help us stay in good form for longer. But what about people in assisted living; what do they get to eat? Well, as I just discovered some of the lucky ones get some pretty tasty food 😉
Sunrise Care asked me to try something from their menu. From their extensive selection of dishes that include: Beef Bourguignon, Bread & Butter Pudding, Crème Brûlée, Fish & Chips, French Onion Soup, Fillet of Sea Bream with Salsa, Smoked Chicken & Orange Salad, Smoked Paprika & Red Onion Chicken, Smoked Salmon & Egg Platter or Tomato & Basil Risotto, we decided to give the humble French Onion soup a try!
I must admit it was the perfect choice. The soup is extremely tasty with a rich velvety consistency and a full mouth flavour, the onions just seem to melt in your mouth. For a dish that epitomises the “just one more spoonful” approach to eating it actually came as a big surprise from a meal that doesn’t take all they long to prepare.
To see the original recipe please visit Taste of Sunrise.
So what do we need to make this humble yet absolutely gorgeous soup? The ingredients as stated below will serve 4:
- 15g butter
- 1½ Spanish onions
- 20ml sunflower oil
- 30ml sherry
- 2 sprigs of thyme
- 625ml beef stock
- 15g cornflour
- 5ml Worcestershire Sauce
- Pinch of salt
- Pinch of ground black pepper
- 1tsp of gravy granules
Heat the oil in a pan, add the onions, and sauté them for 2 minutes.
Then add the sherry and thyme (we didn’t have any fresh so we had to settle for dried).
Cook for a while until reduced by half in order to cook off the alcohol.
Add the butter and stock. Bring to the boil and hold simmering, covered for 30-35 minutes.
Mix the cornflour and Worcestershire Sauce together with a little bit of water until you have nice smooth paste.
Whisk the paste into the soup, and return it to a simmering state for another 10 minutes.
Whisk in the gravy granules and season to taste.
Normally French Onion Soup is served with cheesy croutons. You can use a ciabatta bread, cut it into 4 slices and grill both sides until light golden in colour. Top with parmesan cheese and finish under the grill for 1 minute. This is the easy option 😉
We went for a twist on our Cheese and Onion Rolls. This time they were made with tomato paste, bacon and of course cheese. They made a perfect addition into our soup!
So, what do you think?
Would you be happy to see a meal like this on your plate?
*I was provided with a small payment to cover the cost of cooking ingredients.