French Onion Soup
There are few things more warming or satisfying on a cold winter’s night than a real French Onion Soup, cooked slowly until the onions turn golden and sweet. The textures of bread, cheese and soup complement each other beautifully and your soup can be served as a starter, or enjoyed as a meal on its own.
- Recipe serves4
- Preparation Time10 min
- Cooking Time50 min
Ingredients
- 4 large onions, chopped
- 2tsps olive oil
- 1tbsp butter
- 1l beef stock made from a Knorr Beef Stock Cube
- 4 slices of baguette or any other crusty bread
- 40g grated Gruyere, Swiss or Cheddar cheese
- Pepper to taste
Method
- Heat the oil and butter in a deep saucepan and saute the onions for a few minutes, stirring occasionally. Reduce the heat and cook onions for 20–30 minutes or until they turn golden brown; stir frequently to avoid burning. Move the onions to the soup pot, add the stock, season with pepper and simmer, partially covered, for another 20 minutes.
- Toast the bread in the oven or a toaster. Spoon the soup into ovenproof serving dishes, top with bread and sprinkle with cheese.
- Put under the broiler for a few minutes until golden brown. Serve immediately.
