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Rich French onion soup

  • Serves 6

  • Ingedients

    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.
    Add 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.

  • Serve Hot

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