French Onion Soup is a tradition one can enjoy in any season.

Enjoy this recipe as a hearty meal in Winter or in the warmer months on a visit to sunny Europe!

The following recipe serves four people.

Preparation Time:       15 minutes

Completion Time:       40 minutes

Special equipment:     4 large ovenproof soup bowls

Ingredients

3 red onions, peeled

1/3  litre cider

1/3  litre brown veal stock

1/3 litre chicken stock (use water as replacement)

Salt, pepper

2 tablespoons butter

1/3 baguette

1 cup of grated gruyere cheese

Method

• Slice the onion into 2 – 3 mm slices.
• Melt the butter in the stockpot, add the onions and cook them on high heat until the start to colour.
• Reduce the heat and roast them evenly until golden brown.
• Add the cider, brown veal stock and chicken stock.
• Increase the heat and boil for approx. 20 minutes.
• Season with salt and pepper.
• Turn on your grill.
• Divide the soup into 4 ovenproof soup bowls.
• Cut the banquette into 5 – 7 mm slices and top the soup with the bread without leaving too much of a gap.
• Sprinkle the bread with the cheese and place onto a metal tray and bake under the grill. When the cheese turns golden brown remove from the grill and serve.

Note:

You can store the soup base for 4 – 5 days in your fridge, to serve – reheat the soup, then top it with the bread and cheese and toast as described. The soup is also nice if you add a touch of cream into the soup.

What can you serve with this dish?

Green salad if you serve it as a main course.

What else could you add to this dish?

Replace the gruyere with some matured cheddar cheese.