Another soup - you may get bored of them but doubtful. I'm not quite certain where the french element comes in but this is a beautiful little number to serve - statuesque and classy. Enjoy with the garnish or as it stands
4 large spanish onions
1 1/2 pints vegetable stock
garlic clove
cheddar cheese
dash of brandy
wholegrain mustard 1 tblsp
brown sugar 3 tblsps
In a large pan with a little oil fry three of the onions diced until transparent, along with the garlic clove. Add the vegetable stock,brandy, brown sugar and mustard and allow to boil then simmer for half an hour. With the fourth onion, skin and top it, taking out the middle to make a hollow, mix the grated cheddar cheese with the hollowed out onion and roast in a roasting dish for fifteen minutes in the oven at gas mark 6. Serve the soup with the roasted onion and cheese floating in the middle.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment