Pantygwydr Hotel
Oxford Street
Swansea
SA1 3JA

restaurant@pantygwydr.co.uk
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01792 455 498

Soupe a l'Oignon - Onion Soup (v)

Ingredients

1. 100g unsalted butter
2. 800g white onions (finely sliced)
3. 2l vegetable stock
4. 160g baguette (sourdough if possible, since it does not absorb as much liquid as a regular baguette made with yeast) optional
5. 160g gruyere cheese optional

Method

Step one

Melt 1 in a pot, and add 2, cook on moderate heat until caramelised (brown colour) (can take up to 45 minutes depending on the type of pot)

Step two

Add 3 to the mix, then bring to the boil.

Step three

Season with salt and pepper. Serve in a pre-heated bowl.

Step four

Slice 4 ½cm thick, then toast on both sides until brown. Grate 5 and place on the sliced baguette, and toast until the cheese is melted. Then place on top of the soup bowl and serve.

Alternatively, place the croutons on a pastry tray, the grated cheese on top, and toast under a grill until brown in colour.