Herby Onion Soup
I got this from some recipe cards my other halfs gran had from the 70's, the card has since been lost but I've made it so many times I know it by heart.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 450 grammes onions finely chopped
- 50 grammes butter
- 2 pints chicken or vegetable stock
- 1 bouquet garni or 1 tsp mixed herbs
- 50 grammes gruyere or other cheese grated
- Carbohydrate 8.47199998209547 g
- Cholesterol 7.19999998478369 mg
- Fat 2.87999999391348 g
- Fiber 0 g
- Protein 6.0479999872183 g
- Saturated Fat 0.770399998371855 g
- Serving Size 1 1 Serving (240g)
- Sodium 381.957999274689 mg
- Sugar 8.47199998209547 g
- Trans Fat 0.201599999573943 g
- Calories 86 calories
Melt butter in a large saucepan and cook the onions on a low heat, covered for 10-15 minutes, stir from time to time to make sure don't overbrown. Remove the lid and cook onions until they are browned, add the stock, bouquet garni (or herbs) and seasoning. Cover and simmer for 30 minutes, then remove the bouquet garni, if using. Continue to cook for 20 minutes. Quickly add the cheese and stir, serve straight away. Serve with French bread.
