Peel LOTS of onions. Try not to cry to much!
Sauté the onions in some butter and olive oil on a medium heat.
Once the onions start to cook, lower the heat to very low and stir occasionally. Continue to cook until the onions are caramelized. Be prepared! This can take several hours.
Place your onions to an oven proof bowl and add your hot soup stock.
Float a rusk on the soup and cover with grated cheese. We like emmental.
Heat under the broiler until the cheese is melted.
I love onion soup too.Interesting idea to use Dutch rusks for the top;)
ReplyDeleteAndy you have to start following blogs so that people can klink back to you/.It is a pitty not to share your great recepies;)
ReplyDeleteWOW the Onion soup looks so delicious I love how clear it looks and the rusk on top is unique well done on this recipe. Cheers from Audax in Sydney Australia.
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