Nici Wickes: Keep warm with French onion soup

<p>It’s soup season and this has got to be one of my absolute favourites because it’s rich with flavour but so cheap to make! </p> <p>Serves 1-2 </p> <p> </p> <p><strong>Ingredients:</strong></p> <p>1 tablespoon each butter and oil </p> <p>2 onions, sliced thinly (see note) </p> <p>1 scant tablespoon plain flour </p> <p>3 cups beef, chicken or vege stock (or water) </p> <p>Splash of white or red wine (optional) </p> <p>1 bay leaf </p> <p>½ tsp sea salt </p> <p>½ tsp brown sugar </p> <p>Decent grind black pepper </p> <p>1-2 thick slices of bread </p> <p>¼ cup grated cheese – gruyere is traditional but you can use any </p> <p> </p> <p><strong>Method:</strong></p> <ol> <li>In a heavy pot cook the sliced onions on a medium heat in the butter and oil. Do this with the lid on to let them sweat down. After 5-7 minutes given them a stir (lower the heat if they are getting too brown) and keep covered and cooking for 10 more minutes. Stir the flour through the onions, add a splash of the stock and cook for 1 minutes until the flour has thickened then add the remaining ingredients. Simmer, lid on, for 20-30 minutes. Taste and adjust seasoning. </li> <li>To serve: Grill bread on both sides, top it with cheese and grill until cheese is melted then place on top of soup in a bowl. Enjoy!</li> </ol><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.</p>