French onion soup

French onion soup

This serves 2 people and makes a very nice lunch. There is quite a lot of work in preparing it - lots of stirring, but it is worth the effort once in a while.

Ingredients:
25g of Butter
400g of onions, thinly sliced
600ml of beef stock, a good cube is fine
Some French style bread
25g of emmental cheese, grated

Method:
Melt the butter over a medium heat in a thick based pot. Add the onions and cook with the lid off for about an hour. You will need to stir it a lot during this time to prevent it sticking. Next add the stock and stir well. You want to get any crispy carmelised bits off the base of the pot and into the soup. Bring it to the boil and cook it for about 5 minutes more.
Slice the French bread at an angle and toast it on both sides under the grill. Then pile the cheese up on top of the toast. Melt the cheese under the grill. Pour the soup into warmed bowls and place the croutons on the top.