We’re approaching the end of October and that means it’s time to get spooky! Last year I posted a scary pumpkin soup with witches fingers. The general opinion wasn’t at all what I was expecting. I was hoping for my Singlemade-fans to cry for their mothers, but they all said: how cute! Cute was the opposite of what I was aiming for, so I cooked up something really gruesome this time. This soup is based on a traditional French onion soup, but instead of gratinated toast, I’m serving cursed cheesy spiders on the side! Yes, this onion soup isn’t for the fainthearted!
Halloween special: French onion soup with spiders
The onion soup
Peel the onions and cut them into crescents over a cooking pot.
Peel the clove of garlic, cut it in half, remove the green germ and dice finely over the onions.
Add a dash of cognac or white wine and bring to a boil with one bouillon cube and 500ml of water.
Boil the soup for about 15 minutes until the onions are soft. Season to taste with pepper and salt.
The cheesy spiders
Preheat the oven to 200°C.
Roll out the pastry dough and tug on it a bit to make sure it’s flat. Cut little circles from the dough using a drinking glass or an egg cup (about a thumb’s length across). Cut as many spider-bodies as you want.
Cover an oven tray with baking paper and spread the spider-bodies out over the tray. Now use the leftover dough to fashion spider legs. It doesn’t matter if they’re not all the same. Give them a twist and give each body 8 legs. Press them firmly to the bodies.
Sprinkle a generous pile of grated cheese over the bodies. Press 2 pepper corns or some black sesame into the cheese to make eyes. Bake the spiders for about 10-15 minutes.
You can make the spiders while the soup is boiling, but you can make them beforehand as well. The spiders will keep for a couple days if kept dry, but they’re best when they’re fresh!
Serve the soup with the scary spiders… if you dare MUHAHAHAHAAAA
* It’s best not to eat the pepper corns! 😉
Tip: do you have some dough left over? Use it to make pastries with apple or jam. The perfect dessert after a scary soup!;-)
Tip: French onion soup tastes best with a dash of alcohol, but if you’re not a fan or you don’t have any around the house, you can just skip it altogether.
Tip: the soup is originally served unmixed but if you don’t like the chunks, just mix it. A bit of cream adds a nice touch! 😉
Input Singlemade test panel
The soup is delicious according to the testers! And the scary spiders are a great match. Caroline’s tip: add some extra grated cheese to the soup. And Stijn’s favourite bit are the spider’s eyes! :-p
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of email@example.com!
Have fun cooking and… bon appétit! 🙂