Onion Soup

  1. Dice onions.
    • Onions, 650g – Usually 4 onions, I usually do 1 Red, 2 Yellow, and 3 Shallot
  2. In a dutch oven, melt butter and add onion, until very soft (it doesn’t need to be chocolatey brown). Stir often.
  3. Add red wine, simmer until most has evaporated.
    • Red Wine, 1/4 Cup
  4. Add chicken stock, thyme, bay leaf, fish sauce, cider vinegar. Mince garlic and add. Stir.
    • Chicken Stock, 900ml
    • Sprig Thyme, 1
    • Bay Leaf, 1
    • Fish Sauce, 1/2 tsp
    • Cider Vinegar, 1/2 tsp
    • Garlic, 1 Clove
  5. Add salt and pepper to taste.
    • Salt, To taste
    • Pepper, To taste

Bread

Preheat oven to 250°C.

  1. Mince garlic, spread on bread, give a pinch of Italian herbs, sprinkle on cheese and bake in the oven until bread is toasted and cheese is melted.
    • Rustic Bread, 1 slice per bowl of soup
    • Garlic - 1 Clove per slice of bread
    • Italian Herbs, To taste
    • Cheese, Enough to cover bread
  2. Serve in bowl with onion soup.