For 4-5 people you need
1 1/2 lb. onions
2 oz. butter OR 1 oz.butter and
1 tablespoon oil
1 1/2 pints beef stock OR
water and 2-3 beef stock cubes
Peel onions under water if possible to prevent
them making you ‘cry’
If a small piece of bread is put into the soup
while cooking, then taken out,
it does prevent much of the onion soup
smell pervading the kitchen
- Peel and slice the onions thinly.
- Heat butter or butter and oil, fry the
onions until just golden but not too dark
it will take nearly 30 minutes
so care must be taken they do not burn.
- Keep pan covered and stir from time to time.
- Add the stock and simmer for the rest of the cooking time, season.
TO SERVE: With crisp French bread;