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The GATHERING-IN…

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

COVER RECIPE

Classic French onion soup, p28

Classic French onion soup

SERVES 6. HANDS-ON TIME 45 MIN, SIMMERING TIME 45-60 MIN

MAKE AHEAD

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.

FOOD TEAM’STIPS

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

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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.