Onion Soup

 

Serves 4

• 575 gr onions, sliced into fine rings
• 1 clove garlic, crushed
• 100 gr butter
• ½ teaspoon Tabasco sauce
• Pinch each cayenne pepper and nutmeg
• 1¼ liters beef stock
• 250 ml dry white wine
• 4 slices French bread
• 50 gr grated Emmental or Gruyère cheese

1. Melt the butter in a large shallow pan, add the onion and garlic and fry, stirring continuously, until golden brown ; add the Tabasco, cayenne, nutmeg and stock, cover the pan and bring to the boil.
2. Simmer over a moderate heat for 20 minutes ; pour in the wine, continue cooking for a few minutes and take the pan off the heat.
3. Divide the soup between four individual flameproof bowls.
4. Lightly toast the bread and place one slice on each portion of soup ; sprinkle the toast with the grated cheese and place the bowls of soup under the grill until the cheese has melted.

BON APPÉTIT