French onion soup

Ingredients

4 medium sized onions  

2 tablespoons of margarine or butter

2 tablespoons Beef broth (easiest to add 3 stock beef cubes to boiling water).

White wine (sherry will also do) or RED wine. 120ml / ½ cup

Dried / fresh thyme  1 teaspoon dried /

2 garlic cloves 

1 French Bread stick 

1 Gruyere or mozzarella cheese to top the bread (cheddar or haloumi will do)

½ teaspoon sugar

Method

*Please note I took this off the web but I can't find the link now as I copied it into Word.  

Its a really nice soup, I loved the twist of floating cheese bread - awesome :) 

So thank you, whoever you are.

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Start by peeling the four onions and chopping it into small bits. 

This is the most laborious part of this recipe - it takes 10 minutes or so to chop up four onions and the tears will flow!

Put the onions into a frying pan, add the butter, margarine or olive oil and turn up to a medium heat. 

Turn the onions every minute or so to ensure they are evenly cooked. Aim to cook the onions until they are a medium brown colour.

Transfer the onions from the frying pan to a large pan and add all the ingredients except the cheese and bread. 

Cook the soup on a medium heat for about 30 minutes. The aim is to get the onions so they are soft but not falling apart.

Cut up the French bread into slices and put them under the grill to very lightly toast them.  When lightly toasted, spread some cheese over each slice of bread.

Just before the soup is ready to be served, put the cheese topped bread under the grill and cook until the cheese starts to bubble.  The bread is then meant to be put on the top of the soup and served, however have it separate to dip if you prefer.

This looks like a snack-sized meal but in fact it's quite filling.

With enough toast and a crisp green side salad, it's a meal all on its own.