Saturday, 17 April 2010

French Onion Soup


600g onions, sliced
2 cloves garlic
2 tbsp olive oil
10 fl oz medium dry white wine
Salt and pepper
50g butter
1 litre vegetable stock
Small drizzle maple syrup

6 slices French bread
220g grated Gruyère cheese

Heat the butter and oil over a moderate heat and add the onions and garlic, caramelise over a low heat for 20-25 minutes.

Add the vegetable stock and wine and simmer with a lid for around 1 hour. Season with salt and pepper.

Pour the soup into a flame proof tureen.  Drizzle with a little maple syrup. Cover  the slices of bread with the grated cheese and float them on top of the soup.  Place under the grill until the cheese has melted and serve immediately.

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