This is my version of a classic! It is a little time consuming but worth it & so cheap to make too! You could serve it as a starter but it is very filling
so would make a great lunch or light evening meal.
Serves 4 Approx 27p per person
Prep time 10 minutes Cooking time 50 minutes
500g brown onions, halved then thinly
pinch of salt
1 litre beef stock using 2 stock
2 cloves garlic, crushed
2 tbsp plain flour
For the croutons:
1 small crusty bagutte sliced into
20g grated cheddar
Melt the butter in a large saucepan over a low-medium heat.
Add the onions, garlic & a pinch of salt & cook for 10 minutes stirring occasionally to coat in the butter.
Add the sugar stir & cover. Cook gently for 20 minutes stirring occasionally.
Stir in the flour & cook for a few minutes then gradually add the stock while stirring. Once all the stock has been added simmer for about 10 minutes
& season well with salt & pepper.
Toast the baguette slices until just golden.
Divide the soup between four bowls a place two baguette slices on top of each. Sprinkle the cheese over the bread & place the bowls under a medium grill
until the cheese is bubbling.