by Vicki » Fri May 21, 2010 1:17 pm
Onion Soup (Taken roughly from the Jamie at home cookbook)
knob of butter
Olive oil
Sage leaves
6 cloves of garlic, peeled and crushed
5 red onions, peeled and sliced
3 white onions, peeled and sliced
3 shallots, peeled and sliced
300g leeks, trimmed and sliced
sea salt and ground pepper
2 litres stock (chicken, beef or veg)
8 slices stale bread
200g cheddar cheese, grated
Worcestershire sauce
Put butter, 2 glugs of olive oil, sage and garlic into non stick pan. Stir then add onions and leeks. Season with salt and pepper. Cover 3/4 way with lid. Cook slowly for 50 mins without colouring the vegetables too much. Remove lid for last 20 mins and stir occasionally throughout.
Add the stock and bring to the boil, turn down the heat then simmer for 10 to 15 minutes.
Toast the bread under the grill on both sides. Put the soup into individual bowls and place them all on a baking tray. Tear the bread to cover each soup bowl. Sprinkle cheese over and add dash of worcester sauce to top off. Place the lot under the grill until the cheese is bubbling.