French Onion Soup with Cricket Powder
French Onion Soup just got even better- if that was even possible. A twist on a tradition, the base of the soup is made with cricket powder, giving the broth a savoury, rich flavour. The bread is also made with cricket powder (cricket flour) and has such a warm flavour, it will seem as though it was meant for this dish. Thank you to Brian Norrish for this delicious recipe!
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5 large onions
1 L bug broth
1/2 bunch of thyme
2 oz white wine or dry sherry
2 tbsp AP flour
1 oz olive oil
Shredded aged cheddar for the top
Bread or Cricket pita
Start off with a large heavy bottomed pot caramelize the onions with the olive oil over low heat until they are a deep golden color stirring constantly. If the onions start to stick you can add a splash of water to deglaze. Next add the flour and cook, stirring, for another 2 min. Deglaze the pan with the alcohol stirring until the flour is dissolved. Next stir in the broth and thyme and bring up to a simmer then cook for a further 15-20 min until thickened. Season to taste.
You can transfer the soup into oven proof bowls and top with slices of bread cut to fit the top and cheddar (this bread recipe is delicious) place under the broiler until the cheese is bubbly and golden brown. The sugars from the caramelized onions balance out the earthiness of the crickets wonderfully and the end result is something very similar to what you would get with a veal broth.