French Onion Soup

• •5 onions
• •3 cloves of garlic
• •4 cups beef stock/broth (1 litre)
• •1.5 tbsp flour
• •30 g butter (2 tbsp)
• •1 tbsp olive oil
• •1 tsp sugar
• •0.5 tsp salt
• •0.25 tsp black pepper
• •8 slices of baguette bread (for serving)
• •50 g grated mozzarella cheese (½ cup, for serving)

Nutrition Facts

Instructions

1. 1

   Peel and slice the onions thinly.

2. 2

   Melt the butter in a large pan, then add the oil.

3. 3

   Add the sliced onion to the pan.

4. 4

   Sprinkle over the salt and sugar, place the lid on, and leave to cook on a low heat for 20 minutes, stirring occasionally.

5. 5

   Peel and chop the garlic, and add it to the onion.

6. 6

   Continue to cook the onions and garlic without a lid until you get a deep golden brown (but not burnt) colour.

7. 7

   Add the flour, give it a stir, then pour in the beef stock.

8. 8

   Place the lid back on, and cook for a further 20 minutes. If the soup is too thick, add more broth.

9. 9

   Arrange the baguette slices on a roasting tray, divide the grated cheese evenly, then grill/bake until the cheese is melted.

10. 10

    Serve the soup hot with the cheesy baguette slices and optionally, with chopped spring onions.

Tips & Notes

• •Make sure the onions are not cooked on a high heat, otherwise they will brown and burn quickly without actually being properly soft.
• •A low heat, although it takes longer, ensures the onions get a lovely caramelized touch which enhances the deep flavours of this soup.