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40 g/1.5 oz/3 tbsp butter or margarine
4 large onions, roughly chopped
10 ml/2 tsp light brown sugar
1 liter vegetable stock
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp water
Salt and freshly ground black pepper
4 slices French bread
50 g/2 oz soft cheese with garlic and herbs |
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Method:
Heat the butter or margarine in a large
saucepan. Add the onions and fry (saute), stirring, for 5 minutes.
Sprinkle on the sugar and continue frying, stirring all the time, for
a further 10 minutes until a rich golden brown. Add the stock, bring
to the boil. reduce the heat, cover and simmer for 15 minutes. Blend
the cornflour with the water and stir into the soup. Simmer for 2
minutes, stirring. Season to taste. Meanwhile, toast the French bread
and spread one side of each slice with the garlic and herb cheese.
Grill (broil) until melting and bubbling. Ladle the soup into warm
bowls. Float a slice of cheesy bread on top of each and serve straight
away.
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