Onion soups have been around for a long time, and has historically been considered “poor man’s” soup because onions were fairly inexpensive and easy to come by. French onion soup, specifically, dates back to the 18th century when the French topped it with grilled bread and cheese. This hearty soup can be a satisfying main course or a filling side dish.
Serves: 4-6Ingredients
6 large onions, thinly sliced
3 cloves garlic, finely chopped
30 ml (2 Tbs) olive oil
1¼ litres (5 cups) hot water
4 beef stock cubes
125 ml (½ cup) grated Gruyère cheese
6 x 1 cm slices bread
Method
Heat the oil in a large saucepan and sauté the onions and garlic over a medium heat until onions are golden brown. Pour over hot water and crumble in stock cubes. Cover and cook for 20 minutes. While soup is cooking, sprinkle the cheese evenly over bread. Grill until golden. Serve soup topped with a grilled cheese bread.
Cuisine: Global
Category: Soup
- Posted22-Apr-2011
- Total Views88
- Word Count254
- Commentvia Twitter
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