French onion soup

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olive magazine

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Recipe by olive magazine

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1. Cook 4 sliced onions in 25g butter in a non-stick pan until really soft (about 10-15 minutes). Keep the heat low and stir often so they don't stick. When they start to colour, add 2 tsp flour and stir for a minute, then slowly add 500ml beef stock. Simmer for 25 minutes.
2. Grate 100g Abondance (this is a cow's milk cheese which Mon Plaisir uses, but Gruyère would also work well). Put 6 slices of country bread in a 200C/fan 180C/gas 6 oven for 5-10 minutes until golden and toasted. Butter 2 small ovenproof dishes and line the bottoms with a slice of the toast. Pour some soup on top, add a little of the cheese and repeat three times finishing with cheese.
3. Grill until a fine golden crust forms on the top.

640 kcalories, protein 28g, carbohydrate 63.3g, fat 32.2 g, saturated fat 17.9g, fibre 4.8g, salt 3.37 g

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Ingredients

• 4 onions , sliced
• 25g butter
• 2 tsp flour
• 500ml beef stock
• 100g Abondance (a cow's milk cheese but Gruyere would also work well.)
• 6 slices country bread

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 45 mins

Ingredients

• 4 onions , sliced
• 25g butter
• 2 tsp flour
• 500ml beef stock
• 100g Abondance (a cow's milk cheese but Gruyere would also work well.)
• 6 slices country bread

640 kcalories, protein 28g, carbohydrate 63.3g, fat 32.2 g, saturated fat 17.9g, fibre 4.8g, salt 3.37 g

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