HH Cookshop Recipes (2012) - Onion Soup

Recipe supplied by Malcolm Harradine (TV Chef)

a recipe for success

A truly delicious starter or supper treat! And very quick and easy to make! Served with slices of French bread, topped in melted Gruyere cheese but garlic croutons are equally as good! Tip: If you are a garlic lover, you can add a clove of crushed garlic in with the cooking of the onions to add that extra flavour burst.

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Ingredients 450g (15oz) Onions (thinly sliced)

2 tablespoons Olive Oil 1.5 teaspoons Sugar

French Onion Soup Serves 4. Prep/Cooking time: 20 minutes.

550ml (19fl oz) Vegetable Stock 300ml (10fl oz) Dry White Wine Salt and freshly ground Pepper Garlic to suit (crushed) Gruyere cheese Parsley to garnish 12 slices of French bread

1. Heat the olive oil is a large saucepan and then add the onions. (and the crushed garlic if you are using it). Sprinkle in the sugar but do not stir at this stage. 2. On a low heat cook the onion for 14 minutes, stirring occasionally, or until the onions have a golden caramelised colour. Add the stock, wine, salt and pepper and stir to combine, bring to the boil, then turn the heat down to a gentle simmer for around 15 minutes. 3. In the meantime, cut 12 slices of French bread, each one approx ½” thick. When the soup is done and you have served it into individual ovenproof soup bowls, toast the French bread and Gruyere cheese under the grill (when the cheese is turning brown and bubbling away), remove from the grill, add to soup. Pop a sprig of parsley on the top for colour. Slice up the remaining French bread and serve on the side of the soup plate.

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