Recipe of the Week – French Onion Soup
Words: Violet
This is such a classic, rustic recipe. Perfect for cold evenings, it can be rustled up and ready to eat in moments. How can such simple ingredients taste so divine?
French Onion Soup with crusty bread
Ingredients:
50g butter
1 kg onions (white) thinly sliced
2 tblsp thyme
3 tblsp dry sherry
Stock – 1 cube or equivalent
Method
- Melt butter in hard bottomed pan.
- Soften onions for about 20 minutes. Make sure they are NOT browned.
- After 20 minutes, turn up the heat and caramelise for 15 minutes until golden brown.
- Add sherry and simmer for a few minutes.
- Then add stock, and bring to the boil. Season and then simmer for 10 minutes.
- Serve with warm crusty bread and butter.
Recipe of the Week from My Chef – Chefs in your Home from Greycoat Lumleys
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