French Onion Soup

French Onion Soup

Serves 4-6
55g (2 oz) butter
700g (1.5 lb) onions, quartered and sliced
3 cloves of garlic, crushed
1-2 tsp sugar
Salt and black pepper
300ml (1/2 pint) white wine
600ml (1 pint) stock
2 tsp Worcestershire sauce


Topping
8 slices of Baguettine (narrow French bread)
25g (1oz) Gruyere cheese, grated


Garnish
Chopped chives

Melt the butter in a large pan. Add the onions, garlic and sugar. Cover the pan and gently cook the onions until soft, but not coloured, this should take about 10-15 minutes. Alternatively, soften the onions in a low oven for about 20 minutes; this means that cooking smells will be reduced in the kitchen.

Remove the lid from the pan and cook until the liquid has reduced and the onions are just beginning to brown. Season and add the wine, stock and Worcestershire sauce. Bring to the boil.

Hotplate

Simmer on the hotplate for about 1 hour.

Alternatively:

Main Oven 120 ºC (250 ºF) Gas Mark L-1
Cast Iron Lower Oven in slow cooking mode
Simmer for 5 minutes then transfer to the oven for 1 hour.

Meanwhile make the topping. Place the slices of bread onto a piece of Bake-O-Glide on the plain shelf and divide the Gruyere cheese between them. Place the shelf directly on the floor of a hot oven and cook for about 5 minutes, until the bases are browned and the cheese is beginning to melt on top.

To serve Place the slices of cheese toast into a tureen or bowl and ladle over the soup. Each person should have a slice of cheese toast with their soup. Bon appetite!