Friday, 13 July 2012

French Onion Soup

French Onion Soup

Serves 6


900g/2lb onions, thinly sliced

50g/2oz butter

900ml/11⁄2pt vegetable stock

Salt and freshly ground

Black pepper

Preparation Method:

Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.

Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.

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