French Onion Soup
Ingredients:
6 large white onions, peeled and thinly sliced5 tablespoons of Donegal Rapeseed Oil with Garlic
50g butter
2 tablespoons sugar
Sea Salt and Black Pepper to season
500ml beef stock
Thick cut baguette
Parmesan Cheese
Instructions
Heat the oil and butter over a medium heat in a large pan until melted.
Add the onions and allow to sweat for 10 minutes until soft.
Add the sugar and stir. Cook for a further 10-15 minutes until golden and caramelised. Stir continuously to prevent sticking.
Pour in the beef stock and allow to simmer for a further 20-30 minutes.
Meanwhile, chop the baguette into thick slices, top with parmesan and grill until melted.
Season the soup to taste.
Pop the baguette on top and sprinkle with black pepper and parmesan.
Enjoy!