TIMES OUT: YOUR GUIDE TO GLAS­GOW

Evening Times - - TIMES OUT: YOUR GUIDE TO GLASGOW -

My first French O was in a Parisian brasserie and was topped with a slab of pure melted Gruyere ... amaz­ing!

How­ever, I pre­fer a pre-toasted thick cut slice of baguette and a strong ched­dar, ideally Mull.

A good rule of thumb is if you can see the soup, you need more cheese!

For a fi­nal flour­ish splash in some co­gnac for a kick.

This per­fect french onion soup serves four as a starter and takes about three hours to cre­ate.

A good rule of thumb is if you can see the soup, you need to add more cheese ...

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