It’s well & truly soup season here on our mountain top!
French Onion Soup is one of those super easy retro classics that every home cook should have up their sleeve.
Start by peeling a couple of large onions & cutting into thick slices.
Heat up a generous knob of butter in a stock pot & chuck the onions in with a teaspoon of sugar (I use raw sugar). Stir that until the onions are nicely translucent, they should be golden but not darkened in colour.
Throw in a dessertspoon of plain flour & cook that off before gradually pouring in 2 litres of chicken stock. Season it well with salt & white pepper.
Whack the lid on & cook that over a gentle heat for about 20 – 30 minutes.
Then it’s Chompin Time!