Frenchy onion soup
Photo: Domino Postiglione
French onion soup is the eureka dish for the cook on a budget.
- 1-2 tbsp butter
- 1-2 tbsp olive oil
- 6 cloves of garlic, peeled and chopped
- 7 onions, peeled and thinly sliced
- Salt and pepper
- 1.5 litres good-quality
- hot beef, chicken or vegetable stock
- 8 slices of good-quality bread, preferably baguette, toasted
- 200g gruyere or favourite cheese, grated
Put butter and oil into a thick-bottomed, non-stick pan. Add garlic and onions, season with salt and pepper and stir. Put a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, stirring occasionally, without colouring the onions much. Remove the lid for the last 20 minutes so the onions become soft and golden. Stir occasionally to prevent the onions from catching on the bottom.
Meanwhile, preheat the grill to high. When the onions are soft and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. Skim any fat off the surface if you prefer, but it does add good flavour. Ladle soup into four individual, ovenproof bowls, top each with two slices bread and place on a baking tray. Sprinkle with grated cheese and put bowls under grill to melt the cheese, until bubbling and golden. Carefully lift bowls off the tray and take to the table. Serve with a lightly dressed green salad to have on the side.
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