French Onion Soup
|Brown stock||1 Cup (16 tbs)|
|Ghee||2 Cup (32 tbs) (For deep frying)|
|Grated cheese||100 Gram|
Slice the onions very finely. Deep fry them in ghee to a golden brown colour.
Warm the butter in a vessel and add the clear part of the brown stock.
Add 2 to 3 teacups of water to the remaining part of the stock. Leave for 10 minutes and add again the top clear part of the stock to the soup.
Add the onions and salt and half of the grated cheese. Boil the soup for 20 to 25 minutes.
Apply butter to the pieces of toast and sprinkle cheese on them.
How to serve
In each cup, put 1 piece of toast, pour the hot soup, sprinkle a little cheese and serve. If desired, add a poached egg to each cup before serving.