french onion soup
 
 

To get the best colour and flavour, make sure you cook the onions slowly for the full time, stirring often.

serves 4, time: 1hr 20 mins

25g unsalted butter
1tbsp sunflower oil
3 large onions, thinly
2 tsp caster sugar
15g plain flour
1.25ml stock, made with 2 reduced-salt beef stock cubes
Few drops gravy browning (optional)
1 small baguette
100g Asda Lighter Mature Cheddar Cheese, grated

Melt the butter and oil in a large saucepan, add the onions and stir so that they're all coated. Cook over a low heat until soft. Stir in the sugar and continue to cook over a low heat for about 20 mins, stirring often until they’re golden brown.

Remove from the heat and stir in the flour. Cook, stirring, for 1 min.

Remove from the heat and gradually stir in the stock. Bring back to the boil, cover and simmer for 35-40 mins. If you want a deeper colour for your soup carefully add a little gravy browning now - you only need a few drops

To make the croutes, preheat the grill. Cut 8 slices from the baguette and toast on one side: Turn over, sprinkle with grated cheese and grill until melted. Serve on top of the soup.