Light French Onion Soup - Quick & Easy Lunch!
When I said to my husband and daughter that I was going to do French Onion soup for lunch there was a collective rolling of eyes - mainly because it was 1.45pm already, everyone was hungry and they assumed it would take hours. Well, have faith, dear family! I promised them soup in half an hour (no compromise on flavour) and that’s what they got! Here’s how:- Ingredients 2 small/medium white onions 1 pint (500ml) chicken stock Butter Olive oil Salt & pepper Sugar Baguette Cheese (I used cheddar because that was all I had, but Emmental or Gruyere or Comte would all work too) Heat the olive oil and a generous slab of butter (about 25g) gently in a heavy based saucepan. Meanwhile peel and slice the onions as thinly as you can. Add them to the melted butter and oil and give them a good stir to thoroughly coat them in the fat. Add a teaspoon of salt to stop them burning (it draws out the moisture which allows them to ‘sweat’ in the pan) and when they’ve softened add a teaspoon of sugar
