French Onion Soup
- 55g (2 oz) butter
- 700g (1.5 lb) onions, quartered and sliced
- 3 cloves of garlic, crushed
- 1-2 tsp sugar
- Salt and black pepper
- 300ml (0.5 pint) white wine
- 600ml (1 pint) stock
- 2 tsp Worcestershire sauce
For the topping
- 8 slices of Baguettine (narrow French bread)
- 25g (1oz) Gruyere cheese, grated
For the garnish
- Chopped chives
Melt the butter in a large pan. Add the onions, garlic and sugar. Cover the pan and gently cook the onions until they are soft, but not coloured, this should take about 10-15 minutes. Alternatively soften the onions in a low oven for about 20 minutes, this means that cooking smells are remarkably reduced in the kitchen.
Remove the lid from the pan and cook further to reduce the liquid and until the onions are just beginning to brown. Season and add the wine, stock and Worcestershire sauce. Bring to the boil.
2, 3, 4 and 5 oven AGA: Simmer for 5 minutes then transfer to the floor of the Simmering Oven for 1 hour.
Meanwhile make the topping. Place the slices of bread onto a piece of Bake-O-Glide on the cold plain shelf and divide the Gruyere cheese between them. Place the shelf directly on the floor of the Roasting Oven and cook for about 5 minutes, until the bases are browned and the cheese id beginning to melt on top.
To serve, place the slices of cheese on toast into a tureen or bowl and ladle over the soup. Each person should have a slice of cheese toast with their soup.
By Dawn Roads
AGA Food Editor