French Onion Soup

Serves 2

Ingredients for the soup:

> 1 large, heaping tbsp of butter

> 1/2 tbsp oil

> 1 lb onions (this was 4 large for me)

> 1/2 tsp sugar

> 1 and 1/2 pints of beef stock

> 2tbsp plain flour

> salt and pepper to taste

Ingredients for the Croutons:

> 2 slices of bread, sliced into 1/2 inch cubes.

> 2tsp oil

> 1-1 and 1/2 tbsp butter

> Grated Gruyère to garnish (optional)


> Slice all of you onions up thinly and then place the butter and oil in a large saucepan or wok over a medium heat.

> Once the oil is hot, add in the onions and sugar. 

> Once the onions are soft, turn the heat down low and place a lid on the pan. Leave to cook for about 30 minutes until reduced right down and caramelised. Stir occasionally and don't let them stick to the bottom of the pan.

> Add in the beef stock and flour and turn the heat up. Stir and bring to a boil for 5 minutes. Season to taste.

> Once boiled for 5 minutes, turn the heat back down and leave to simmer for 30 minutes until thickened. Stir occasionally, the flavours will really be enhanced after 30 minutes, it taste so rich!

> About 5 minutes before cooking time is up it's time to make the croutons. Place the oil and butter in a large frying pan over a low heat.

> Add in the bread cubes and fry until golden brown, 5-7 minutes. 

> To serve, ladle the soup into bowls, drop some croutons onto the top and then sprinkle with Gruyère. Then go and stuff your face because seriously it's that good!

Recipe adapted from The Soup Book by Sophie Grigson