French Onion  Soup
The English Kitchen
The English Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 4 to 5 large brown onions, peeled and cut into half moons (about 1 1/2 pounds)
  • 3 TBS butter
  • 1/4 tsp coarse black pepper
  • 1 TBS plain flour
  • 1 1/2 litres good quality well flavoured beef stock, (6 cups)
  • 1 bay leaf, broken in half
  • 1 sprig fresh thyme
  • 1/4 tsp freshly grated nutmeg
  • 2 TBS dry sherry
  • salt and black pepper to taste
  • 4 thick slices of day old French Baguette
  • 1 garlic clove, cut in half
  • 2 TBS finely freshly grated parmesan cheese
  • 115 g of freshly grated Gruyere Cheese

Instructions

Comments

Log in or Register to write a comment.