Brown onion soup

Brown onion soup / Soupe à l'oignon

                                    

120 gm onions

 

10 g butter or margarine

 

1 clove of garlic, chopped 

 

5 gm flour

 

200ml brown stock

 

1/2 tsp salt, mill pepper

 

½ of a flute

 

5 gm grated cheese

 

 

Method

 

1 Peel the onions, halve and slice finely.

 

2 Melt the butter in a thick-bottomed pan, add the onions and garlic and cook steadily over a good heat until cooked and well browned.

 

3 Mix in the flour and cook over a gentle heat, browning slightly.

 

4 Gradually mix in the stock, bring to the boil, skim and season.

 

5 Simmer approximately 10 min until the onion is soft. Correct the seasoning.

 

6 Pour into an earthenware tureen or casserole or individual dishes.

 

7 Cut the flute (French loaf, 2 cm (1 inch) diameter) into slices and toast on both sides.

 

8 Sprinkle the toasted slices of bread liberally over the top.

 

9 Sprinkle with grated cheese and brown under the salamander.

 

10 Place on a dish and serve.