SOUPE À L'OIGNON

Onion soup (Soupe à l'oignon in French) is a traditional French dish.

Though served all over the world and recorded as originating in ancient Rome, the modern version of onion soup, made with meat broth and served with bread croutons, was first made in 18^th century France.

INGREDIENTS FOR 4:

• 4 onions
• 30 g butter
• bay leaves
• thyme
• olive oil
• 4 slices country-style bread
• 200g grated gruyere cheese
• chicken broth

DIRECTIONS:

Sauté onions in a knob of butter and a little olive oil until golden.

Add plenty of broth to cover halfway up the onions, adding thyme and bay leaves. Stew onions.

Toast a slice of bread in a frying pan and melt a little grated gruyere cheese over it.

Serve onion soup in a bowl with the slice of bread and gruyere.