Onion soup is a great French kitchen classic which can be served at any time of the year. The caramelised onions are sweet but retain a hint of sharpness which makes your nose tingle.
- Melt the butter in a large pot. Add the onions and cook over a low heat for 40-50 minutes with the lid off. The onions should be dark and caramelised but should not be allowed to burn.
- Add the stock, season with salt & freshly ground black pepper and cook for a further 10 minutes.
- Serve in deep soup bowls and place a slice of toasted baguette in the centre of each bowl.
- (Optional) Sprinkle the baguette slices with the cheese and pop under a medium hot grill until the cheese is golden brown.