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French Onion Soup of Tasty Delight

9 medium-sized onions
Half a pack of butter
2 sizeable cloves of garlic
1pt beef stock (traditionally, though vegetable can be used!)
A splash of white wine (to your tastes! I think I used some 200ml)
1 tbsp brandy
Rosemary, thyme and oregano to taste
Salt & Pepper
1 French baguette, sliced diagonally into 1" thick slices, toasted lightly
Cheese to grate (I used Wensleydale, a harder parmesan-esque cheese and a soft nutty edam-type cheese of which I can't remember the names...)



1. Chop the onions, not too finely, and crush the garlic cloves.

2. In a large soup pan, melt the butter, stir in the garlic

3. On a VERY low heat (I cooked at mk 3), gently caramelise the onions (i.e., just cook them in the butter), stiring constantly, for AT LEAST 30 minutes. THe longer, the better.

4. When the onions are *just* turning golden and are very soft and mushy, pour in the stock, add the herbs and seasoning, and the wine and brandy. Simmer for 15 - 20 minutes until slightly reduced and a nice golden colour.

5. Serve into, if you have them, oblong casserole-type dishes that will hold enough soup for one. COver the top of the soup with the toasted baguette slices (one or two slices on top should cover it), top the toast with a hefty amount of cheese, and grill until the cheese melts.

NOW you can eat it. ;o)

14:54 - Tue-11-Dec-2007 - comments {22} - post comment