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Een foto die is geplaatst door Katrien Hoes (@thefreckledsoul) op 29 Sep 2016 om 4:20 PDT

I can tell you, a cup of soup and you are all ready to keep on shopping!


* picture credit: https://celeatandceliving.wordpress.com

Last Saturday night, my boyfriend and I decided to throw a Fondue night. Nothing too fancy just a good excuse to spend a lovely night with family and watch the latest Gotham episodes. It was also an early birthday celebration for my boyfriend’s brother.

It had been ages since we last ate fondue. We tend to go for Gourmet as it is faster and not such a hassle with the oil.

We started the preparations early in the afternoon. Boiling the eggs, the potatoes and the pasta, and washing the vegetables and cutting them up. We also made a little fruit salad. we wanted to create a little buffet so that everyone could pick and choose what the vegetables that they liked to eat. Once everything was prepared we could relax a bit before having our guest of honor over.

At the butcher’s we got a fondue dish for two, as they usually put way too much meat in it. However this time it seemed to be so little, so we decided to get some extra meat at the supermarket. But as usual there were a lot of leftovers. I think that we tend to stuff ourselves with the side dishes such as the vegetables and pasta, rather than with the meat.

It was a night full of food, family, fun and of course Gotham!

I had to share this it one of my favourite soups and it tastes amazing!

• 4 White onions
• 1 litre Organic Beef stockRGANIC / Chicken Stock/ Veg stock
• Rustic Bread
• 30g Salted butter
• Cheese

Prep time: 10 Minutes
Cooking time: 1 hour 10 minutes
Allergens: Onions, gluten if using a stock cube, not suitable for vegans

Originally this soup was made from beef stock but I prefer it with chicken as it makes a nice clean soup. Veg stock also works nicely it just adds herbs in it that you wouldn't naturally add.

Slice the onions thinly and melt the butter in a large frying pan until it gains a bit of colour but don't let it burn, add the onions and give them a stir coating them in the butter, turn the heat down and let the onions sweat or caramelise so they go a golden brown not burn or dry.

Once the onions have gone a nice caramel colour add stock to a deep pay and warm it throw add a little stock to the onion and deglaze the frying pan before transferring everything to deep pan and bring it to the boil. Try the soup and season if it needs some salt or pepper, let it cook. The soup will go dark from the caramelised onions and the butter you deglazed from the pan, it will be darker depending on the stock you use.

Slice a French stick into a nice slices and toast it, add some cheese and toast again. 
Spoon out into warm bowls (soup should never be served in cold bowls) place the cheesey bread on top of the soup and serve.