Onion Soup

Name: Onion Soup
Ingredients: 1 tablespoon butter; extra-virgin olive oil Drizzle of; 1 bunch sage + extra for garnish; 6 cloves garlic peeled and chopped; 8 onions medium to large, may use a variety: red, white, shallots, peeled and finely chopped; 3 3/8 cups leeks finely sliced, optional; chicken stock 1 lt., If using leeks, add a little extra; bread Baguette, 2-3 slices per person; cheddar cheese Freshly grated; worcestershire sauce; salt; ground black pepper

12 ingredients

9 steps

Ingredients

1 tablespoon butter
extra-virgin olive oil Drizzle of
1 bunch sage + extra for garnish
6 cloves garlic peeled and chopped
8 onions medium to large, may use a variety: red, white, shallots, peeled and finely chopped
3 3/8 cups leeks finely sliced, optional
chicken stock 1 lt., If using leeks, add a little extra
bread Baguette, 2-3 slices per person
cheddar cheese Freshly grated
worcestershire sauce
salt
ground black pepper

Directions

1

In a large, heavy based saucepan, heat the oil and butter.
2

Add the garlic and sage. Stir and then add the onions.
3

Season to taste and cook on a very low heat for 1 hour until very soft.
4

Add the stock and bring to the boil.
5

Reduce to a simmer and cook for 15 minutes.
6

Heat the oven or grill to maximum.
7

Divide the soup into oven proof bowls, toast the bread, and add 1 or 2 slices to each bowl.
8

Sprinkle the bread with cheddar cheese, a drop of worcestershire sauce, and a sage leaf.
9

Place under a hot grill or oven until the cheese melts and begins to bubble.