Onion Soup I (French)

Ingredient

4 medium sized onions, chopped

2 tablespoons butter.   

3 cups Beef stock (see our recipe for beef stock).

White wine (sherry will also do).   

Worcestershire sauce.

Dried / fresh thyme    

Fresh garlic clove, minced   

Loaf French bread

Gruyere or mozzarella cheese to top the bread.

Salt and freshly ground pepper to taste   

1.Put the onions into a frying pan, add the butter, extra virgin olive oil and turn up to a medium heat.

Stir the onions until lightly browned. Add the onions a Dutch oven and add all the ingredients except the cheese and bread.
2. Cook the soup on a medium heat for about 30 minutes until onions are soft.

3. Toast bread slices, and when done, spread some cheese over each slice of bread.

4. Just before the soup is ready to be served, put the cheese topped bread under the grill and cook until the cheese starts to bubble.

The bread is then meant to be put on the top of the soup and served. However, I prefer to serve the bread on the side of the soup bowl.

Serves approx 4.

NOTE: Not all measurements are specified because they can be varied to taste.