Ingredients
2oz dripping
1lb of onions chopped
2 tsp of sugar
1oz flour
2 pints of beef stock
4 slices French bread
2ozs of Gruyère cheese grated
Method
- Melt dripping in a saucepan, add onions and sugar and fry gently, stirring occasionally until golden brown. Be careful not to let them burn or soup will taste bitter
- Stir in flour, cook for 1 min. Add stock, bring to boil, stirring. Season. Cover saucepan and simmer for 20 min.
- Toast bread on one side. Sprinkle cheese on untoasted side, grill until melted. Place a slice of bread in each bowl, pour soup over. Serve at once.
Serves 4.
To Freeze:
At the end of step 2, cool, then pack in polythene bags – placed inside rigid containers. Freeze sealed. Remove from containers. Label blocks of soup. Store up to 3 months.
To Serve:
Unwrap block of soup. Thaw overnight in a bowl in fridge or heat gently in a saucepan. Complete step 3.
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