French Onion Soup for 2
How about a homemade French classic - The French Onion Soup. A Soup that is rich and delicious. Apparently, they call this the soup of drunkards - perhaps even a hangover cure.
- 50 Grams Butter (4 Tablespoons)
- 1 Tablespoon Thyme Leaves
- ½ Kilograms Yellow Onions (thinly sliced) (1 lb)
- 45 Milliliters Dry Sherry (3 Tablespoons)
- 1 Litter Water or Beef or Chicken Stock (fresh, cube or concentrate) (4 cups)
- ½ Baguette (sliced) (or regular croutons)
- ½ Garlic Clove
- 2 Tablespoons Olive Oil (extra virgin)
- 180 Grams Swiss Cheese (grated) (6 oz)
- Heat the butter with 2 TBS olive oil in a large pan and gently cook the onion and thyme until the onion is softened but not too browned - about 20 minutes. Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky, and caramelized, stirring now and again to stop it from sticking to the pan.
- Add the sherry and simmer for 2-3 minutes, then add the stock and bring to a boil.
- Simmer for 10 minutes.
- Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil.
- Sprinkle with the cheese and grill until golden and bubbling.
- Serve the soup with the cheese croutons on top.