Favourite Recipes from the
Congregation of St Michael in the Gard

Each month we bring you a favourite recipe. Some original, others well loved and recommended.

If we discover a great wine to go with it we will let you know, although of course, many of the wines we enjoy are not available outside the region.

If you have missed any of our recipes you can catch up with them in our archive section.

French Onion Soup

In France, this standard bistro fare is served so frequently, it is simply referred to as gratinee.
Serves 6 -8
15g butter
30ml olive oil
4 large onions, thinly sliced
4 garlic cloves, finely chopped
5ml sugar
2.5ml dried thyme
30ml plain flour
125ml dry white wine
2 litres chicken or beef stock
30ml brandy (optional)
8 thick slices of French bread, toasted & rubbed with a garlic clove
340g gruyere or emmenthal cheese, grated

1. In a large heavy saucepan or flamproof casserol, heat the butter & oil over a medium heat. Add the onions and cook for 10 -12 minutes until they are softened & beginning to brown. Add the garlic, sugar and Thyme and continue cooking over a medium heat for 30 - 35 minutes until the onions are well browned, stirring frequently. 2. Sprinkle over the flour and stir until well blended. Stir in the white wine and stock and bring to the boil. Skim off any foam that rises to the surface, then reduce the heat and simmer gently for 45 minutes. Stir in the brandy, if using. 3. Preheat the grill. Rub each slice of French bread with the garlic clove. Place 6 or 8 ovenproof soup bowls on a baking sheet and fill about 3/4 with the onion soup. 4. Float a piece of toast in each bowl. Top with grated cheese, dividing it evenly, and grill about 15cm from the heat for about 3 - 4 minutes until the cheese begins to melt & bubble.