- 4 White onions
- 1 litre Organic Beef stockRGANIC / Chicken Stock/ Veg stock
- Rustic Bread
- 30g Salted butter
- Cheese
Cooking time: 1 hour 10 minutes
Allergens: Onions, gluten if using a stock cube, not suitable for vegans
Originally this soup was made from beef stock but I prefer it with chicken as it makes a nice clean soup. Veg stock also works nicely it just adds herbs in it that you wouldn't naturally add.
Slice the onions thinly and melt the butter in a large frying pan until it gains a bit of colour but don't let it burn, add the onions and give them a stir coating them in the butter, turn the heat down and let the onions sweat or caramelise so they go a golden brown not burn or dry.
Once the onions have gone a nice caramel colour add stock to a deep pay and warm it throw add a little stock to the onion and deglaze the frying pan before transferring everything to deep pan and bring it to the boil. Try the soup and season if it needs some salt or pepper, let it cook. The soup will go dark from the caramelised onions and the butter you deglazed from the pan, it will be darker depending on the stock you use.
Slice a French stick into a nice slices and toast it, add some cheese and toast again.
Spoon out into warm bowls (soup should never be served in cold bowls) place the cheesey bread on top of the soup and serve.
