Soup à l'oignon (Onion soup)

Alert: if you don't like onions, move away now!

It is very oniony. It is strong. Eat slowly.

I intended to make half the recipe (for 2 instead of 4 persons) but the onions I used were clearly too big and it ended up being enough for a full recipe. I should have added more of the cheese though (corrected below).

The recipe advises to use either chicken or beef stock. I had forgotten to buy chicken stock so ended up using beef stock. Beef stock and onion makes for a very pungent combination. I think chicken stock may be better (milder) so that's what I listed below.

I thought about using our homemade bread but this is a French recipe so a baguette would be appropriate. I went to the supermarket but as I intended to make only enough for 2 persons, I thought a baguette would be too much. Sainsbury's now stocks something called a 'baguettine', slightly less than half a baguette. I bought 2 and it was enough for 4.

Recipe from 'Paris in a basket: markets, the food and the people', by Nicolle Meyer and Amanda Smith.

Serves: 4 persons.

Ingredients:

• 50g butter
• 4 large onions (700g)
• 800ml chicken stock
• 200g emmenthal, gruyère or comté - I used emmenthal
• 2 baguettines, sliced in half and lengthways (8 slices total)
• 25ml Xérès (optional) - I used Port
• salt & pepper to taste

Method:

1. Melt the butter in a pan. Add the onions and let them cook covered in a low heat for 30 min, stirring occasionally.
   
   
   
   
   
   
2. Once the onions are transparent and slightly caramelised, add the stock and let it cook covered for 15 min.
   
   
   
3. Add salt & pepper to taste. Add Port, if using. Stir.
4. Toast the bread.
   
   
   
   
   
   
5. Ladle the soup into 4 individual ovenproof bowls. I do not have these so left them in the pan.
6. Place the bread slices on top and the grated cheese on top of the bread.
   
   
   
   
   
   
7. Place the bowls under the grill until until the cheese is melted and golden.
   
   
   
8. Serve immediately.