French Onion Soup
|Beef stock/Chicken stock||3 Pint|
Peel onions, cut into thick slices.
Heat butter in pan add onions and sugar and cook, stirring, until golden and transparent; they should not be dark in colour.
Stir in flour, gradually stir in stock.
Season to taste with salt and pepper.
Cover, cook gently 20 minutes.
Spoon into hot bowls.
Take some slices of French bread, toast them, and sprinkle well with grated cheese.
Place under grill until cheese melts and is golden.
Put one toasted cheese slice on top of each bowl of steaming soup or place a toasted round of French bread in base of soup plate, sprinkle with grated cheese, and gradually pour in soup.
As toast floats to top, sprinkle with extra grated cheese.
On a cold winter's night, put 1 dessertspoon of brandy into each bowl before pouring in the hot onion soup.