French onion soup

North West Telegraph - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 50 min­utes Serves: 4 Ingredients 4 cups hot beef stock 4 onions, peeled and sliced 1 tbsp flour ¼ cup white wine 1 loaf French bread, one day old 200g grated cheese Method Heat a lit­tle stock in a saucepan. Add onions. Cook gen­tly, stir­ring un­til onions start to caramelise. Add flour. Stir un­til com­bined. Add hot beef stock and wine. Sim­mer, cov­ered, for 30 min­utes. Slice French bread thickly. Ar­range on an oven tray. Bake in a 150C oven un­til crisp and golden. Top with grated cheese. Bake a fur­ther 10 min­utes. Ar­range toasted bread in bowls. Pour hot soup over. Serve im­me­di­ately.

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