FRENCH ONION SOUP
1 and a half lbs of sliced onions.
2 and a half pints of water.
2 tablespoons of olive oil.
1 and a half dessertspoons of yeast extract (Marmite).
2 teaspoons of sea salt.
3 quarters of a dessertspoon of muscavado or demerara
sugar.
METHOD
Fry onions in the oil on high heat so that onions
brown or caramelise. Add water and bring to the boil. Add the rest of
the ingredients and simmer for 3 quarters of an hour.
If you want to be really flash: put the cooked soupinto a casserole dish. Then lay slices of bread over the
surface of the soup. Sprinkle grated parmesan cheese and grated cheddar
cheese over the bread. Put into a very hot oven (2 thirds of the way up
oven) for about i5-20 minutes, till golden brown. Then serve, breaking
through the thin, crisp layer of melted cheese. Oh wow!
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