French Onion Soup
The traditional hangover-remedy soup,
sold in all-night cafes in Paris to revive revelers in the early hours
of the morning. Some people thicken this soup with flour, but I like it
just as it is.
Serve 6
Preparation time: 30-40 minutes
Cooking time: 30-40 minutes
Ingredients
-
1 Tbsp butter
-
2 Tbsp olive oil
-
4 large onions, finely sliced
-
700mL (11/4 pints) beef or vegetable
stock
-
Salt and black pepper
-
3 to 4 large bay leaves
-
6 thick slices French bread
-
85 g (3 oz) grated Swiss cheese
Method
-
Heat the butter and oil together in a
large pan, add the onions and cook over a medium heat for about 20 to
30 minutes until well browned but not burned.
-
Add the stock to the pan, along with the
seasonings. Bring to the boil, cover and simmer for 30 minutes.
-
Remove the bay leaves, then season again
to taste.
-
Place the bread, either in the soup in a
heatproof serving dish or on a grill rack. Scatter with the cheese and
grill until just browned. Serve the toasted bread floating in the soup.
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