French Onion Soup

French Onion Soup

Serves Five

  • 1 liter, strong beef stock
  • 200 g onions
  • 100 g leek
  • 200 ml dry white wine
  • 200 g sugar
  • 50 g cooking oil
  • pepper
  • bay leaf
  • aniseed
  • parsley
  • salt

For the top:

  • 5 slices white bread
  • 100 g grated portsalut cheese

Pour cooking oil and sugar into a pot. Brown over strong heat. Add onion and the leek, sliced into thick slices, the white wine, and the stock. Scatter some aniseed, a bay leaf, and parsley cut into tiny pieces for the broth. Boil for a few minutes, adding salt if necessary. Pour the soup into five clay bowls. Put one slice of bread atop each, sprinkle grated cheese on top and brown in an oven.

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