Tuesday, May 20, 2008

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

• 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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