French Onion Soup
Well worth the time it takes to make.
Servings: 4 people
Equipment
- Large Saucepan
Ingredients
- 1 kg Onions - Brown thinly sliced into rings
- 840 ml Vegetable stock
- 55 grams Butter
- 15 ml Cold Pressed Olive Oil Extra Virgin
- 125 ml Vinegar - Dry Sherry
- 35 grams Cheese - Parmesan grated
- 125 grams Cheese - Cheddar finely grated
- Fresh Parsley chopped to serve
Instructions
- Heat the butter and oil in a large saucepan, add the onions and cook, stirring frequently, over low heat for 45 minutes, or until softened and golden brown.
- It is important not to rush this stage - cook the onion thoughly so that it caramelises and the flavours develop.
- Add the vegetable stock, sherry and 250 ml of water. Bring to the boil, then reduce the heat and simmer for 30 minutes. season to taste.
- Meanwhile, slice bread into four thick slices and arrange in a single layer under a hot grill. Toast one side, turn and sprinkle with parmesan and toast until crisp and golden and the cheese has melted.
- Put the toasted bread into serving bowls. Ladle in the hot soup, sprinkle with cheese and parsley and serve.
