French Onion Soup
I completely avoided this soup for years and years, always preferring to chase more exciting flavours. However in recent years I have returned to this soup, enjoying its simple yet honest flavours.
Traditionally this soup was meant to be served with a cheese croustade left to soak in the soup. Man I can't stand that idea; soggy, cheesey bread in my soup...too nasty! I prefer to serve this soup with a wedge of garlic bread; it makes for easier eating and less mess.

Serves 4

Ingredients
1 Tblsp Olive oil
3 large onions
1 clove of garlic
1/2 Tblsp plain flour
1ltr / 1.75 pints chicken / beef/ vegetable stock
(Tblsp sherry optional extra for pure luxury)
salt and pepper

Mise-en-Place:
Slice the onions
Dice the garlic
Prepare the stock

Method:
In a large saucepan over a medium/ high heat:
Heat the oil
Add the garlic and cook until lightly browned
Add onion before the garlic colours too much and 'brown off'
Stir in the flour, cook for 30 seconds
Add the stock, bring to the boil, then reduce to a simmer. Cook for 10 minutes
Check the seasoning
Serve

Adjust:
Too bland: Add more stock, salt and pepper

Presentation:
Serve in a deep bowl with a slice of garlic bread

Chef Insight :
Soup or 'soupe' was a slice of bread onto which the drippings/ liquid contents of the saucepan or cook pot was poured.
The traditional french culinary term for this soup is 'soupe a l'oignon gratinee' which refers to the traditional slice of bread and grilled cheese served with this particular soup.
Of note the onion is thought to be native to palestine and northern asia and is rich in vitamin c