French onion soup
Making French onion soup is a slow and somewhat emotional process. There will be tears and sniffly noses, perhaps even heartfelt concern from your loved ones asking if you’re alright. It’s ok though, be a brave soldier and persevere. It’s all worth it in the end for the rich, beefy broth you are rewarded with.
700g onions, thinly sliced
1tbsp olive oil
2 cloves garlic, minced
1tbsp white sugar
100ml sweet cooking sherry
200ml white wine
2 beef stock cubes
French baguette, cut into 1 inch slices on the diagonal
Heat the oil and butter in a large pot on medium heat. Next add the onions, garlic and sugar, and keep stirring for around 7-8 minutes until the onions start to change to a light brown.
Reduce the heat to low setting and leave the onions to carry on cooking very slowly for about 30 minutes, the base of the pan should then be covered with a rich, nut brown, caramelised film. Pour in the stock, sherry and white wine, season, then stir with a wooden spoon, scraping the base of the pan well.
Once the liquid starts to simmer, turn down the heat to its lowest setting, then leave it to cook, without a lid, for about 1 hour.
To serve, ladle into heat-proof bowls, then place one or two baguette slices on top. Sprinkle the grated cheese thickly over the baguette slices and place the whole lot under the grill until the cheese is golden brown and bubbling.