French Onion Soup | Recipe | Natalie Penny

Name: French Onion Soup | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Add the stock and a grinding of black pepper, and allow to simmer gently for about 20 more mins. Taste for seasoning, adjusting if needed.; Meanwhile, preheat the oven to 200°C/fan 180°C/Gas 6, and toast the bread until lightly crisp on both sides.; When the soup is ready, ladle it into 4 ovenproof bowls. Pop a slice of the toast on top – you might need to trim it to fit – and top with your cheese of choice and a sprinkling of chives.; Place the bowls in the oven until the cheese is gooey and bubbling. Allow the soup to cool a little before tucking in.

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Relatively, French onion soup involves a little extra effort – or maybe just patience – but it's well worth the wait.

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Ingredients

Ingredients
Instructions
Add the stock and a grinding of black pepper, and allow to simmer gently for about 20 more mins. Taste for seasoning, adjusting if needed.
Meanwhile, preheat the oven to 200°C/fan 180°C/Gas 6, and toast the bread until lightly crisp on both sides.
When the soup is ready, ladle it into 4 ovenproof bowls. Pop a slice of the toast on top – you might need to trim it to fit – and top with your cheese of choice and a sprinkling of chives.
Place the bowls in the oven until the cheese is gooey and bubbling. Allow the soup to cool a little before tucking in.