Soup With Little Onions
|Pot au feu bouillon/Stock||2 Pint|
|Shallots/Small pickling onions||40|
|Castor sugar||1 Teaspoon|
Melt half the quantity of butter in a saucepan and let the whole onionsÃ¢â‚¬â€skinned, of courseÃ¢â‚¬â€brown in it.
Sprinkle with castor sugar, stir and then add enough stock to half-cover the onions.
Let the onions braise and simmer in the stock for about 20 to 30 minutes, according to whether the onions are young or old.
Old ones can be pre-cooked in boiling water for 5 or 6 minutes, then wiped dry before browning in the butter, but this causes them to lose their flavour rather.
While the onions are cooking, shake or stir the saucepan now and then so that the cooking is even.
Fry your little pieces of bread, scarcely bigger than the onions in the rest of the butter, as you wait for the onions to cook.
When the onions are done, gently pour over them the rest of the very hot stock, to which you have added pepper.
Put the croutonsÃ¢â‚¬â€or pieces of fried breadÃ¢â‚¬â€in a tureen and pour in the soup.
You can, if you like, serve some grated cheese with it, separately, on a plate for each person to sprinkle into the soup.