MID-TERM BREAK SUPPERS

.....when its just you and him.

Mid-term break and the children are away.

Time to recuperate my sanity.

Husband glued to Winter Olympics so can kiss goodbye

any idea of going out...

Resigned, back to the kitchen.

Simple supper for two.

Back to a classic....timeless french onion soup.

Timeless Onion Soup

4 large onions, chopped into fine rings

1 litre beef stock ( vegetarian option :  I have eaten onion soup made with Miso and it was stunning! )

1 tablespoon brown sugar

50 gr butter 

1 tablespoon quality olive oil

1 tablespoon sherry vinegar

2 tablespoons port

sprig fresh thyme

bay leaf

salt

black pepper

1/2 cup finely grated Swiss Gryuere

Melt butter in pot, add chopped onion, sweat. Add salt and pepper.

Sprinkle over sugar. Continue stirring until onion is caramelised.
Add vinegar. Stir.

Add thyme and bay leaf.

Pour over beef stock. Bring to the boil gently, let boil for about 3 minutes then reduce heat and simmer for 30 mins.

During simmering process add port ( taste and add more if you wish..my mother used a 1/2 cup!) and olive oil.

You will find the soup reduces a little and becomes glossy. 

Season.

Meanwhile top toasted baguette slices with gruyere and grill until bubbly. Float these on top of soup when serving.