French Onion Soup
This is a heart-warming soup on a cold winter's day. The secret of a really good French onion soup is patience, all the onions to caramelise to get a deep brown colour and sweet flavour
Serves 4
2oz/50g Butter
2lbs/900g Onions thinly sliced
2pints/ 1.2lt Beef or Chicken stock
Salt and freshly ground black pepper
To serve
4 slices of French bread toasted
2oz/50g Gruyere cheese grated
Melt the butter in a heavy based saucepan on the simmering plate, add the onions and cook gently, for about 10 minutes stirring occasionally until golden brown. Be careful not to let the onions burn, as they will have a bitter taste.
Gradually and the stock, season and cover with a lid and simmer for about 40 minutes.
Toast the bread and divide the grated cheese between the four sliced of toasted bread. Place on a baking tray and put in main oven until the cheese has melted. Place a slice of bread in each soup bowl and pour over the soup. Serve immediately
Serves 4
2oz/50g Butter
2lbs/900g Onions thinly sliced
2pints/ 1.2lt Beef or Chicken stock
Salt and freshly ground black pepper
To serve
4 slices of French bread toasted
2oz/50g Gruyere cheese grated
Melt the butter in a heavy based saucepan on the simmering plate, add the onions and cook gently, for about 10 minutes stirring occasionally until golden brown. Be careful not to let the onions burn, as they will have a bitter taste.
Gradually and the stock, season and cover with a lid and simmer for about 40 minutes.
Toast the bread and divide the grated cheese between the four sliced of toasted bread. Place on a baking tray and put in main oven until the cheese has melted. Place a slice of bread in each soup bowl and pour over the soup. Serve immediately
Labels: Starters
