FRENCH ONION SOUP

INGREDIENTS

100 g Butter 30 ml Olive oil 450 g Sliced onions 500ml Chicken/beef /Vegetable stock 30 ml Red wine (optional) 1 g Dried thyme Salt and pepper to taste

FOR THE TOAST

2 slices French bread 2 slices cheddar cheese 20 g Grated Parmesan cheese

METHOD

Melt butter with olive oil in a stock pot on medium heat. Add onions, and cook on a medium flame until tender and translucent. Do not brown the onions.

Add the stock, wine and thyme. Season with salt and pepper, and simmer for 30 minutes.

Layer each slice of bread with a slice of cheese, and 1 tablespoon Parmesan cheese.

Ladle the soup in warm bowls. Just before serving, place the toast on the soup and put under a hot salamander/grill until the cheese melts and bread turns toasty.

Serve immediately.