French Onion Soup
|Onions||1 Pound (450 Gram)|
|Butter||2 Ounce (50 Gram)|
|Beef stock||1 1⁄2 Pint, made with 2 stock cubes (900 Milliliter)|
|Yeast extract||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|French loaf||1⁄2 (For Serving)|
|Gruyere cheese||175 Gram (For Serving)|
Peel and halve the onions.
Fit the slicing disc and feed the onions into the bowl to slice them.
Melt the butter and oil in a pan.
Add the sliced onion and stir well.
Leave over a low heat to brown.
Finely chop the parsley, using the double-bladed chopping knife.
Add the stock, yeast extract and parsley to the onion.
Season to taste.
Simmer the soup for 20 minutes.
For the topping, cut the French bread into slices and toast each slice on one side only.
Cut the cheese so that it will fit into the feed tube, then grate it using the grating disc.
When the soup has almost finished cooking, pile the cheese on the untoasted side of the bread slices and cook under the grill until lightly browned.
Pour the soup into individual bowls and top each portion with the cheese on bread.