French Onion Soup

On the weekend, the lovely ladies from the WA Women's State Inline Hockey team ran a BBQ at Bunnings to raise some money for their trip to Tasmania in September.

We finished the day with 1kg of chopped onions. What do you do with so many brown onions. French Onion soup sprang to mind - a perfect winter warmer.

Ingredients (Serves 4)

• 50g Butter
• 1 tsp olive oil
• 4 large onions (approx 1kg), sliced
• 1 tbs brown sugar
• 50 ml brandy
• 3 cups (750 ml) chicken stock
• 1 tbsp balsamic vinegar
• 4 dried bay leaves
• 4 sprigs thyme leaves

Method

1. Melt the butter with the oil in a heavy based saucepan over medium-low heat.
2. Add the chopped onions, sugar and cook and cook for 20 minutes
3. Add the brandy, increase the heat, and cook for 1-2 minutes, or until most of the liquid has evaporated.
4. Add the chicken stock, balsamic and herbs, bring to the simmer and reduce to low-medium heat and cook for 10-15 minutes.
5. Serve with garlic and cheese toast