Classic French Onion Soup (serves 2_
50g butter (or any animal fat/ beef dripping/lard)1 large white onion, sliced
2 red onions, sliced
3 garlic cloves, sliced
1 tsp sugar
Pinch herbs du Provence
100ml white wine
60g meat juices (or leftover gravy etc.)
1 litre beef stock
Salt and pepper to taste
1. Fry the onions, garlic, sugar and herbs in a saucepan for 25 minutes, stirring occasionally. Add the white wine and cook for a further 10 minutes.
2. Add all the other ingredients, and cook on a medium heart for 1 hour, stirring occasionally. Season to taste, and serve.