Recipe of the Week: French Onion Soup
Serves 4 to 6
6 large onions (any variety except red), peeled and thinly sliced
¼ tsp sugar
2 cloves garlic, minced
8 cups of beef stock
½ cup dry white vino (optional)
1 bay leaf
¼ tsp dry thyme
Salt and pepper
8 slices of toasted French bread
1 cup grated Swiss Gruyère
½ cup grated Parmesan
1 In a large saucepan, sauté the onions in olive oil on a medium-high heat until well browned, about 30 to 40 minutes. Add the sugar about 10 minutes into the process to help with the carmelisation.
2 Add the garlic and sauté for a minute. Add the stock, vino, bay leaf, and thyme. Cover partially and simmer until the flavours come together, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 Ladle the soup into individual bowls. Lay slices of toast on top, sprinkle with cheese then stick them under the grill until the cheese melts.