Sunday, January 24, 2010

French Onion Soup


3 large onions thinly sliced
2 large cloves garlic crushed
1 tsp sugar
1/3 bottle white wine
1-2 pints beef stock

Slowly saute onions, garlic an dsugar in butter and oil until they are caramelised (about 30 minutes). Then add wine and stock, bring to a boil then lower to a simmer for an hour.


1" thick slices of french bread
olive oil
crushed garlic
Gruyère cheese

Liberally coat both sides of the garlic bread with olive oil and garlic then pop into a 180/350 oven for 20-25 minutes. When the soup is ready, load a bowl, float a crouton on top, cover with Gruyère cheese then blast it with your blowtorch until bubbly.

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