After a weekend in Singapore my body and I are back to not being friends. I tried after America but eating healthy all the time is just a little tricky for some people (me). OK, that’s a massive lie. I made baked pasta (with cream, don’t tell the fiancé) so I am not really trying that hard.
So today is the day! Even though I may have had more than two slices of crusty bread with my big delicious soup, you don’t have to make the same choices as me. And you probably look better in a bikini for it. Holly note to self: Wedding = 5 months away. Sheeaat.
PS… technically French onion soup is cooked with beef stock so one may say that isn’t actually French onion soup and they would be correct, but we are all friends here.
French onion soup
Serves 2 (hungry people)
5 large brown onions
7 cloves of garlic
Handful of thyme (stalks removed)
1L chicken stock
3tbs worcestershire sauce
Salt and pepper
Crusty cheesy bread to serve
Warm you oil in a large pot over a low, small heat. Slice all your onions finely and chop your garlic and leek and place in the pot along with your thyme. Make sure there is enough oil in the pot to gloss your veg.
Pop the lid on and cook for 20 minutes. Check every now and then to make sure the onions are not getting any colour, merely becoming translucent. This brings out the sweetness for the dish – don’t rush this step.
After 20 minutes remove your lip add your chicken stock, salt, pepper and sugar. Bring to the boil then reduce the heat to a simmer and cook for a further 15 minutes. Add the worcestershire sauce and some acidity. Done and done!