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Print this Recipe    French Onion 10

Soupe A L' Oignon Gratinee
Serves 6

1 and a half lb onions, thinly sliced
2 cloves garlic, crushed
2 oz butter
2 tablespoons oil
quarter teaspoon granulated sugar
2 pints good beef stock
10 fl oz dry white wine
salt and freshly milled black pepper
1-2 tablespoons brandy (optional)

6 large croutons French bread
8 oz Gruyere cheese, grated

In a large thick based saucepan heat the butter and oil together.
Add the prepared onions, garlic and sugar and cook over a low heat,
stirring occasionally, for approx 30 minutes or until the bottom
of the pan is covered with a nutty brown, caramelised film.

Next add the stock and wine, bring to the boil and simmer, covered,
over a low heat for about an hour. Season to taste and, if you feel
in need of something extra specially warming add the brandy.

When you are ready to serve the soup bring it to simmering point
and ladle into 6 individual fireproof bowls (or one large one).
Place a buttered crouton to float in each bowl. Smother the croutons
with the grated cheese and place under a grill till cheese is bubbly
and golden.

Large Croutons

French bread cut diagonally to make slices 1 inch thick
1 tablespoon olive oil
1-2 cloves garlic, crushed

Preheat oven to gas mark 4, 350 f OR 180 C.

Drizzle oil onto large baking sheet, add the garlic and spread all
over the surface. Place bread slices on top and turn to coat both
sides. Bake 20-25 minutes. The timing is crucial. You can make
these a day ahead and store in an airtight tin once they have


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