No. 2 winter warmer is the classic French Onion soup, which I made last week, lasted two days, and decided to add it to the list of soups to cook this winter, today.
Ingredients:
4 large onions
1 tbsp butter
Olive Oil
3 1/4 cups of vegetable stock
grated cheddar/Gruyère
marjoram
salt
pepper
sliced & toasted French bread
Chop the onions into 1/4 inch pieces and throw into a stock pot with a tablespoon of melted butter. Let the onions simmer on high heat for 2 minutes then add some olive oil to keep moist. Turn heat to low and saute the onions for 45 - 55 minutes. This slow cooking makes them turn that yummy dark brown colour and brings out the sweet taste. It takes time so don't worry about over cooking them!
After, add the vegetable stock and bring to a low boil for 5 minutes - adding a pinch of marjoram, salt and pepper to taste. Turn off heat and let sit. In the meantime, toast a few slices of French bread. Ladle the soup into an oven proof bowl, lie the toast on the soup and sprinkle the cheese on top. Grill in an oven or broiler until cheese is melted. Serve with extra pepper on top.
Enjoy!
