Strictly speaking onions are not in season in March but they are available all year round. A nice warming soup can be just the thing on a cold and windy March day. This recipe for French Onion Soup is adapted from a recipe by famous French chef, Joel Robuchon and is a real favourite at this time of year!
Ingredients
- 1kg White Onions
- 150g Butter
- 2ltrs Chicken Stock
- Slices of French Baguette to serve
- Grated Comté Cheese to Grill
Preparation Method
- Gently fry the onions in the butter until they have softened and turned golden. Do not allow them to brown – it will make the soup bitter.
- Once the onions are soft and golden, add the stock and bring to the boil.
- Simmer for 15 minutes and then ladle into oven proof bowls.
- Place a slice of bread into each bowl, sprinkle liberally with the cheese and place under a pre-heated grill until the cheese has melted and serve immediately