In France, what tastes good must also look good. Simple is best; meals whipped up in a flash from tasty morsels gathered at the village market, fresh and full of flavour. Bastille Day is no exception. The midday meal is central to the celebration and may go on until midnight. The French know how to party.
My one experience of Bastille Day in France was just that, and it was memorable. We were in Normandy, in a huge old farmhouse full of family and friends who had arrived from all over. The sun shone and the wine and food were non-stop. We interrupted our afternoon to run along the coast and refresh our minds before heading back for an aperitif and haul all hands on deck for dinner. What a feast we created, with many of my favourites - from warm goat's cheese to panna cotta and roasted figs - which we ate under the stars at 11pm, I think.
In France, of course, it's hot at this time of year and the Bastille Day picnic or leisurely lunch in the garden will usually be cold food, salads, meats and cheese rather than the hot soup featured here. However, it's winter in New Zealand and this onion soup is so quick to prepare and oh-so-French.Topped with oozing, gruyere-coated French bread, it hits the spot.
French onion soup is a meal in itself. I always add extra cheese, just because I can, and, after blue cheese, gruyere is my favourite. Parmesan is a great substitute. The keys to a good onion soup are well-flavoured onions and good stock, homemade, preferably, but a good quality bought one will be okay. Slow caramelising of the onions will bring out their sweetness and flavour. Then, of course, there's the yummy topping.
