French onion soup
I got this recipe from Sophie Dahls cook book. It's lovely and rich and warming, especially nice in this weather.
Ingredients
3 large white onions
1 litre of chicken stock
Half a litre of veg stock
Olive oil
Knob of butter
Tablespoon of balsamic vinigar
Roughly chop the onions and lightly fry them in the olive oil and butter on a low heat
After about 30 mins they should still be transparent in colour but nicely soft. Now up the heat for 10 mins so that the onions start to caramelise and turn golden. Then add the stock and balsamic and simmer for another 5 mins.
This keeps well in the fridge and also freezes well. Delicious!
Ingredients
3 large white onions
1 litre of chicken stock
Half a litre of veg stock
Olive oil
Knob of butter
Tablespoon of balsamic vinigar
Roughly chop the onions and lightly fry them in the olive oil and butter on a low heat
After about 30 mins they should still be transparent in colour but nicely soft. Now up the heat for 10 mins so that the onions start to caramelise and turn golden. Then add the stock and balsamic and simmer for another 5 mins.
This keeps well in the fridge and also freezes well. Delicious!
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