Tuesday, 3 May 2011

French Onion Soup

Once you have made your homemade beef stock French Onion soup is a breeze to make.

Slice up about 4 to 5 onions, who can use what ever sort you like, I have used brown and red onions

Fry them gently with olive oil and some garlic until they are golden and sweet and sticky.  Use a little a red or white wine to deglaze as they are cooking.  Some fresh thyme adds a nice touch.  Add sea salt and pepper to taste.

Heat up the beef stock in a big pot.  You will need at least a litre of  stock.  Add the onions and then you are ready to go.

Essential to French Onion soup is cheese on toast.  I can't remember what cheese I used but what ever you have will do.  Authentically  you use Gruyere cheese ( a sweet nutty cheese).

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