French Onion SoupServes: 4
Ingredients:40g (1 1/2 oz) butter
3 onions, peeled and cut into thin rings
900ml (3 1/3 cups) beef stock
2 tsp dry sherry
salt and freshly-ground black pepper, to taste
4 slices of French bread (baguette), cut 2.5cm (1 in) thick
50g (2 oz) Gruyère cheese, grated
Method:Melt the butter in a large saucepan. Add the onions and fry gently for about 12 minutes, or until soft and nicely coloured (remember, fry softly over low heat).
Pour the stock into the saucepan and bring to a boil. Reduce to a simmer, cover and cook for between 35 and 40 minutes.
Add the sherry and adjust the seasoning to taste. Pour the resultant soup base into warmed soup bowls.
Float a sliced of French bread in each bowl and scatter the cheese over the bread. Place under a hot grill (broiler) until the cheese has melted.