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When French onion soup is made slowly and
carefully, the onions almost caramelize to a deep mahogany color. It
has a superb flavor and is a perfect winter supper dish.
Ingredients
Method
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Peel and quarter the onions and
chop them into small pieces. Heat the oil and butter in a pan,
fry the onions briskly for 3 minutes, stirring constantly.
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Reduce the heat and cook for 50
minutes. At first, the onions need to be stirred only occasionally
but as they begin to color, stir frequently. The will turn golden
and then more rapidly to brown, stir constantly so that they do not
burn.
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When the onions are a rich mahogany
brown, add the vegetable stock, them simmer for 30 minutes. Season
with pepper and salt.
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Preheat the grill and toast the French
bread. Spoon the soup into serving dish and place a piece of bread
in each.
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Sprinkle with the cheese and and
season with plenty of pepper. Serves 4.
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