Ingredients
1/2 tbsp butter
1 tbsp oil
3 large onions, thinly sliced
1tsp soft brown sugar
1tbsp flour
2x275g 10oz cans condensed beef consommé
2 tbsp medium sherry
2 tsp Worcestershire sauce
8 slices french bread
1 tbsp wholegrain mustard
1 cup Gruyère cheese, grated
salt and ground black pepper
chopped fresh parsley
Method
1) heat the butter and oil in a large pan and add the onions and brown sugar, cook gently for 20 minutes, stirring occasionally, until the onions start to turn golden brown
2) stir in the flour and cook a further 2 minutes, pour in the consommé
Stock Recipes, plus two cans of water, then add the sherry and Worcestershire sauce, season well, cover and simmer gently for 25 minutes
3) preheat the grill and toast the bread on both sides
4) spread one side of the each slice with the mustard and top with the grated cheese, grill the toasts until bubbling and golden
5) ladle the soup into plates, place two slices of bread on top of each plate of soup and garnish with parsley.
