| French Onion Soup |
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| Written by Clare Royals, 2008 | |
Serves 4 Preparation time: 15 minutes Slow cooker setting: Low Cooking time: 4-5 hours, High 2-3 hours 4 tbsp olive oil 6 medium onions, finely sliced 1 tbsp caster sugar 3 cloves garlic, crushed 200ml dry white wine 600ml beef or chicken stock, boiling 2 tbsp Worcester sauce 4 large slices from a baguette 100g grated Gruyere or Edam cheese 2 tbsp brandy (optional) Salt Freshly milled black pepper Place the onions, oil, sugar and garlic into the stoneware pot and heat gently on the hob. Once sizzling, stir well and cook for 10 minutes to soften slightly then add the wine and warm through. Place stoneware into the heating base, setting it on low. Pour in the boiling stock, Worcester sauce, salt and pepper and mix well. Place the lid on and cook for 4-5 hours. Meanwhile toast the bread on both sides, then pile on the grated cheese. Grill until melted and golden. To serve, stir the brandy into the soup then ladle the soup into hot bowls. Top with the cheese croutons Sprinkle with chopped parsley and serve. |
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