The onion dating
Use a palette or other knife to help you peer between the edge of the couscous and the side of the pan: you want a really crisp edge all over the base and sides.
• Place a large plate on top of the pan and quickly turn the couscous on to the plate.
I love the bright, citrusy aroma it adds to an otherwise heavy beef broth soup, and it is so useful to be able to open and then store back on my shelf.
No need to open a bottle of drinking wine, just to have it go to waste!
Get the mixture bubbling to a simmer, and let it cook for an additional 25 minutes.
It may be a little bit of a wait, but the longer cooking time will only make your soup more fragrant.
Meanwhile, toast some baguette slices and grate your Swiss or Gruyere cheese.
Once your cooking wine has been added, pour in your beef stock, bay leaves and thyme.Once your onions have softened, season them with salt and pepper, and add a tablespoon of butter to further enhance the flavor magic happening in your pan. I have used both Holland House White Cooking Wine and Red Cooking Wine to deglaze the pan and add incredibly rich, fragrant flavor to this soup.Once the onions have begun to brown, add your garlic and cook for an additional minute. In this particular recipe, I used the white cooking wine, which has become a staple in my pantry.When the butter has melted, spoon the couscous into the pan and use the back of the spoon to gently pat it down so it is all packed in snugly.Cover the pan, reduce the heat to its lowest setting and allow the couscous to steam for 10-12 minutes, until you can see a light brown colour around the edges.