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French Onion Soup


- 3 Onions, peeled
- 50g (2 oz) butter or margarine
-15ml (1 tbsp) flour
- 900 ml beef stock
- salt and pepper
- 1 bay leaf
- Half medium French loaf
- 75g (3 oz) Gruyère  cheese, grated.

All ingredients are available at local super markets.

1. Slice the onions thinly. Melt the butter in a saucepan, add the onions and cook gently for 15-20 minutes until dark golden brown.
2. Stir in the flour and cook, stirring, for 1 minute. Stir in the stock, seasoning and bay leaf. Bring to the boil, cover and simmer for 30 minutes.
3. Cut the loaf diagonally into 1 cm slices and toast lightly on both sides. Place two slices in each ovenproof soup bowl. Ladle the hot soup over the bread, discarding the bay leaf.

4. Sprinkle liberally with the cheese to form a thick layer over the bread. Place under a hot grill until the cheese is melted and bubbling. Server immediately.