CLASSIC FRENCH ONION SOUP
4 medium onions, cut into thin slices
4 tablespoons butter
2 pints meat stock
3 tablespoons grated gruyere cheese
– Fry the onions in the butter until pale gold. Do not allow to become too dark.
– Add the stock and seasoning and simmer for approx. 20 minutes.
– Put the rounds of bread, which can be toasted if wished, into soup dishes.
– Add the soup, sprinkle with the grated cheese.
This soup is the best hangover cure – that’s literally how it came to be made, Google its’ origins, or ask me next time you see me, it is one of my favourite food stories. Or if you are planning on a big night make the soup the day before and you can thank me later J