Onion Soup from The Times Cookery Book by Katie Stewart
Peel and slice the onions thinly. Melt the butter in a heavy saucepan. Add the onions, cover and cook very slowly for 45 minutes–1 hour, shaking the pan occasionally. Remove the panlid for the...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
Ingredients
- freshly milled pepper
- salt
- grated cheese
- few bacon rinds (optional)
- 1 oz (25 g) butter
- 1 lb (450 g) onions
- 2 pints (generous 1 litre) chicken stock
- 1 (½ lb) (225 g) large potato
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