Rich French onion soup
60g (2oz) butter
2tbsp olive oil
680g. (1˝) red onions, halved and thinly sliced
2 cloves garlic crushed
1 tsp. sugar
2 - 425g (15oz) cans beef consomme
280 ml. (˝pt) dry white wine
salt and pepper
a narrow french loaf, sliced
230g. (8oz) cheddar or Gruyere' cheese
2tbsp chopped parsley
Put the butter and oil in a large pan and heat.
the onion and garlic and cook on a high heat until the onions turn a deep golden brown.
Stir to prevent sticking. Add the sugar and reduce the heat.
Cover the pan and cook gently for 20 minutes
Make the consomme' up to 1.21 (2pts) with water and add to the pan, with the wine.
Simmer with out the lid for 45 minutes.
Season with salt and pepper. Toast the bread, spread with butter and sprinkle with cheese and parsley
Put under the grill until the cheese has melted. Ladle the soup into bowls and put the toast on top.