Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 310+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade Now for €10.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


Autumn brings with it memories of harvest festivals, childhood assemblies and that moment of giving thanks for the bounty this time of year brings. As the cold weather steals in, thoughts turn to comfort and warmth, and the seasonal larder lends itself so well to cooking recipes that chime with that – a time to marvel all over again at how nature gives us what we need, exactly when we need it


Classic French onion soup, p28

Classic French onion soup



Make the soup up to 48 hours in advance, then cool and keep in an airtight container in the fridge, or freeze for up to 1 month. Thaw and reheat thoroughly before serving.


Achieving perfection with this dish is not difficult, but it takes time and good ingredients. Make sure you let the onions really break down and properly caramelise in steps 1 and 2, because once you add liquid, it stops the caramelisation process. You also need top-quality fresh beef stock. If you can find it, some veal jus or demi-glace (available from Ocado or butchers) will boost the flavour too. A stock cube or similar commercial product won’t do.

• 75g unsalted butter

• 8 large or 12 medium onions, thickly sliced

• 2 bay leaves, a few fresh parsley stalks and a few fresh thyme sprigs tied together with string to make a bouquet garni, plus a few extra thyme leaves

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - October 2016
If you own the issue, Login to read the full article now.
Single Digital Issue
October 2016
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 1.75 per issue
Was €33.99
Now €20.99
6 Month Digital Subscription
Only € 3.00 per issue

View Issues

About delicious. Magazine

As the nights draw in, October’s delicious. brings comforting cheer with Jacob Kenedy’s guide to game cookery, Debbie Major’s best recipes using beer and Maria Elia’s favourite moussaka. You’ll also find Halloween snacks, chocolate cinnamon buns (yum!), guilty pleasure puds (lots of chocolate), Italian midweek suppers, Middle Eastern vegetarian meals and breakfasts to leap out of bed for. Plus (cue fanfare!), editor Karen Barnes reveals the Produce Awards 2016 winners.