Breton Style Onion Soup
|Butter||1 1⁄2 Ounce (45 Gram)|
|Onions||1 Pound, sliced (500 Gram)|
|Potatoes||8 Ounce, diced (250 Gram)|
|Beef stock||5 Cup (80 tbs)|
|Oil||2 Cup (32 tbs) (For Shallow Frying)|
|Garlic||4 Clove (20 gm), sliced|
|French loaf||1 Small, sliced into 1 cm, 1/2 inch rounds|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Melt the butter in a pan, add the onions and cook gently for 30 minutes or until golden brown.
Add the potatoes, stock, bouquet garni, and salt and pepper to taste.
Bring to the boil, cover and simmer for 15 to 20 minutes, until the potatoes are tender.
Remove the bouquet garni.
Heat the oil in a frying pan with the garlic, then add the French bread and fry until golden brown on both sides; drain.
Ladle the soup into individual heatproof bowls.
Float 1 or 2 pieces of bread in each bowl and sprinkle with the cheese.
Place under a preheated hot grill until the cheese is bubbling.