Calories 235 per portion,
Preparation time 5 minutes,
Cooking time 25-30 minutes
450 g (1 lb) onions
50 g (2 oz) butter or margarine
1 litre (1 3/4 pints) beef stock
150 ml (1/4 pint) dry red wine
salt and pepper
6 slices French bread, buttered
100 g (4 oz) Cheddar cheese, grated
1. Chop the onions and fry in the butter or margarine until soft and golden brown. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 25 minutes.
2. Add the wine and seasoning, stir well and heat the soup for a further few minutes.
3. Put a slice of French bread into each heatproof soup bowl and pour over the soup. When the bread rises to the surface sprinkle the top with the Cheddar, put under a hot grill until golden. Serve immediately
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