French onion soup with gruyere toastsby Rachel Clarke |
| Preperation time: 15 mins Cooking time: 1 hour 10 mins Serves: 4 |
| Recipe Ingredients |
| 675g onions, thinly sliced; 40g butter; 2 tbsp vegetable oil; 2 cloves garlic, finely chopped; 2 beef stock cubes; 3 tbsp dry white vermouth; 1 tsp salt; 1 tsp sugar; 4 thick slices French bread; 75g Gruyere cheese, grated. |
| Recipe Method |
| Heat the oil and butter in a large frying pan
and gently cook the onions with the salt and sugar, stirring
continously for 10 minutes. Add the garlic and cook on a low heat for 20 minutes until the onions are brown. Add the vermouth, 1.3 litres of water and the stock cubes. Simmer for 30 minutes. Lightly toast the bread and sprinkle the cheese on top. Put under a hot grill until golden. Pour the soup into four serving bowls and top with the toast to serve. |
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