Onion Soup French Style
|Butter/Margarine||1⁄4 Cup (4 tbs) (About 50 Milliliter)|
|Salad oil||30 Milliliter (About 2 Tablespoon)|
|Beef stock||4 Cup (64 tbs) (About 1 Liter)|
|Toasted french bread||2|
|Grated sharp cheese||1 Cup (16 tbs) (About 250 Milliliter)|
Peel and slice onions thinly.
Heat butter and oil together in a deep saucepan.
Add onions and cover.
Cook gently until transparent.
For a darker soup, increase heat for 2 or 3 minutes and let rings brown.
Add beef stock and cover.
Bring slowly to a boil and taste for seasoning.
Meanwhile, toast thin slices of French bread (best if first dried out in a slow oven).
Pour hot soup into individual heatproof bowls arranged in a shallow roast pan and top each with a toast slice.
Sprinkle generously with cheese and broil until cheese melts.