. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
FRENCH ONION SOUP Serves 8
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
2 tbsp Olive Oil
5 Onions chopped fine
½ tsp Thyme
3 Bay leaves
Salt to taste
1 tbsp Pepper or to taste
2 quarts Chicken Stock
12 slices Bread, toasted and diced
3 cups Gruyere Cheese grated

PREPARATION
Heat oil in a skillet and add the onions. Cook till transparent.

Add the thyme and bay leaves. Cook until the onions turn light brown.

Add the chicken stock and simmer for 25 minutes.

Add salt and pepper to the soup to taste.

Pour into bowls, add croutons and top with cheese. Run under hot broiler until the cheese melts and begins to turn brown.

No related posts.