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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This version of the French classic is just right for a light lunch. Cook the onions slowly over a medium heat, so that the natural sugars caramelize for that wonderful rich flavour. Dont be tempted to caramelize them to quickly though, as they will burn, leaving you with a bitter tasting soup. Ingredients:
50 g butter |
6 large spanish onions, thinly sliced |
2 tablespoons caster sugar |
4 garlic cloves, crushed |
300 ml dry white wine |
1 1/4 liters hot chicken stock |
2 tablespoons worcestershire sauce |
2 tablespoons french brandy |
Directions:
1. Melt the butter in a large pan and add the slice onions. Sprinkle in the sugar and cook over a medium heat for 10-12 minutes, stirring frequently until you get a lovely caramel brown tinge to your onions. Add the garlic and cook for a further 030 seconds.
2. Pour the wine into the pan and cook vigorously for 1-2 minutes. Stir in the stock and worchestershire sauce, bring to the boil, reduce the heat and simmer for 15-20 minutes until the onions are tender. Stir in the brandy,and divide between warmed serving bowls. Serve topped with thin slices of toasted french bread.
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