It doesn't get more French than French onion soup and in Chez Max, a small French bistro on Palace Street beside Dublin Castle, they serve this as part of the early bird menu, where two courses cost €19 a head. It is perfect food for cooler evenings like the ones we have been getting this summer. Chef Terence Chodaton says this quantity will make enough soup for 10 people.
SOUPE A L'OIGNON
Five to six large onions
200cl white wine
5 soup spoons of dried chicken stock, or three chicken stock cubes
1 small bunch of fresh thyme
2 litres of water
2 soup spoons of olive oil
salt and pepper
Put the olive oil in a large pot and when it is hot add the finely sliced onions and stir until they have browned. Add the dried stock, or cubes, and thyme. Stir and then add the white wine. Boil for 10 minutes to reduce the wine and then add the water, salt and pepper. Bring to the boil and simmer for 30 minutes. Serve very hot with Gruyère or Emmental cheese and croutons.