Raymond Blanc’s passion for gardens is clear on the BBC Two series ‘Kew On A Plate’. Here’s one of the recipes to inspire you.
For the soup, put the flour into a small baking tin and toast in the oven for 30 minutes. Toasting the flour cooks the starch and develops a nutty flavour, which will add another layer of flavour to your soup.
On a high heat, in a large, non-stick saucepan, melt the butter without letting it brown. Add the onions and soften for five minutes, stirring frequently. Season with the salt and pepper.
Continue cooking the onions for 20-30 minutes to achieve an even, rich brown colour. Stir every two to three minutes and make sure you scrape any caramelised bits of onion from the base of the pan to prevent burning and achieve an even colour.
Once the desired colour, stir in the toasted flour and mix thoroughly to absorb all the juices. Gradually stir in the wine, and one-third of the cold water and whisk to prevent lumps forming. Bring to the boil, add the remaining water and simmer for five minutes. Taste and correct the seasoning, adding sugar if required.
To make the croutons, put your grill on a high setting. Arrange the baguette slices on a baking tray and toast on one side for three to four minutes, until lightly golden.
To serve, divide the soup between serving bowls, top with croutons, toasted side up, and sprinkle over the grated Comte.