5 onions, 1 pint vegetable/chicken stock, 1 tsp muscovado sugar, 2 tbs butter, olive oil, old bread, 50g grated parmigiano and gruyere.
French onion soup is a culinary classic - coloured by caramelised onions and always served with a cheesy crouton crust. Breaking through the crust with a spoon always reminds me of the pleasure of breaking through the sugar topping on a creme brulee. Sometimes the joy of food is in the unwrapping!
1) Peel and finely slice the onions then pop into separate rings with a spoon.
2) Bring a frying pan/wok to a high heat and add 2 tablespoons of butter and a teaspoon of sugar and allow it to brown. Add the onions and stir through until the onion rings have thoroughly caramelised. Add a little olive oil and stir through.
3) Add a pint of vegetable/chicken stock to the onions and stir through. (Transfer to a soup pan first if you're using a frying pan) Season with salt and add a handful of finely diced sage.
4) Allow to simmer for 20-30 minutes on a low heat then ladle into a soup bowl. Top with a layer of toasted bread (I used some ciabatta I had baked the day before), breadcrumbs and grated parmeggian and gruyere then bake under a grill until a crust has formed. Serve.