What can be more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted baguette loaded with melty Emmental cheese
- 6 tbsp olive oil
- 8 medium onions, very finely sliced
- 1 tbsp caster sugar
- 3 garlic cloves, crushed
- 200 dry white wine
- 600 roughly strong beef stock
- 2 tbsp Worcester sauce
- 4 long slices baguette, 1cm thick, no thicker
- 100 g grated Gruyére or Emmental cheese
- 2 tbsp Brandy, optional
- salt and freshly ground black pepper
- Place the onions, oil, sugar, garlic into a pan and heat gently on the stove.
- Once sizzling, stir well, cover, turn the heat down and cook for 10 minutes to take a little colour.
- Add the wine and reduce, then add the beef stock.
- Bring to the boil, then add the Worcester sauce, salt and pepper, mix well.
- Place the lid on and gently simmer for 30-40 minutes, or until the onions are really tender. Don' rapidly boil.
- Meanwhile, toast the bread on both sides, then pile on grated cheese, grill until melted and golden.
- Stir the Brandy into the soup, then ladle the soup into hot bowls and top with the cheese crouton.
- Sprinkle with chopped parsley.
Add ingredients from Vickery TV straight to your favourite online supermarket