French Onion Soup
"Recipe taken from a 'Woman's Weekly' cookbook published 1976
'It's a very odd thing -
As odd as can be -
That whatever Miss T eats
Turns into Miss T
Porridge and apples,
Mince, muffins and mutton,
Jam, junket, jumbles -
Not a rap, not a button
It matters, the moment
They're out of her plate
Though shared by Miss Butcher
And sour Mr Bate
Tiny and cheerful
And neat as can be
Whatever Miss T eats
Turns into Miss T - Walter de la Mare"
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb onion
- 1 tablespoon cooking oil
- 1⁄2 ounce plain flour
- 2 ounces cheddar cheese, grated
- 3 ounces butter
- 2 pints beef stock
- 1 bay leaf
- 1 French bread (6 thick slices)
directions
- Peel and thinly slice the onions., Heat 2 ozs butter and the oil in a large saucepan over a gentle heat then add the onions and plenty of salt and fry the onions turning them frequently until they are golden brown and well cooked. Sprinkle over the flour and mix it in, then remove the pan from the heat and blend in the stock, add the bayleaf and return the pan to the heat. bring the soup to the boil, stirring it occasionally, then put the lid on the pan and simmer gently for half an hour. Check for seasoning.
- Meanwhile, toast the slices of bread on one side only. spread the untoasted sides with the remaining butter and sprinkle them liberally with the grated cheese, then place them under a pre-heated grill and cook until the cheese is golden brown, melted and bubbling.
- Put the bread into a soup tureen, cheese sides uppermost. When the soup is ready, remove the bayleaf, and pour it over the bread, which should rise to the surface.
- Serve the french Onion soup immediately including a round of the cheesey bread with every serving.
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