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| French onion soup |
ingredients
- 900g/2lb onions, thinly sliced
- 50g/2oz butter
- 900ml/11⁄2pt vegetable stock
- salt and freshly ground black pepper
Serve 6
- Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.
- Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.
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