|
| Wellness | Fitness & Weight Loss | Food | Supplements & Treatments | Developmental disorders | ||||
| Help keep The Health Site free: |
||||||||
|
2 lb onions, thinly sliced 2 oz butter 1 level tblsp light brown sugar 4 pints beef stock 16 1½ inch thick slices of French bread 2 oz grated Cheddar 2 oz grated Gruyere |
Egg-free Nut-free |
In a large heavy bottomed pan, melt the butter, add the onions and cook slowly and gently with the lid on for about 15 minutes, stirring occasionally, until onions are soft and translucent.
Sprinkle on the sugar, increase heat and cook for another 5-7 minutes with the lid off, until the onions turn a golden brown colour.
Add the stock. Bring back to the boil. Check and adjust seasoning if necessary.
Put the lid back on and simmer for 35-40 minutes.
Pre-heat the oven to (350º F, gas mark 4).
Put the bread slices side by side onto a baking tray. Mix cheeses together and sprinkle over the bread. Bake for about 20 minutes, until cheese is melted and bread crisp.
Serve the hot soup in deep soup cups, with a couple of the bread slices floating on each, cheese side up.
|
| Please support our sponsors: | |||||||
|
|
|
|
|
|
|
 |
|
