French Onion Soup (Soupe à l'oignon) Recipe

• 4 large onions
• 30 grams / 1 oz of butter
• 2 cloves of garlic
• 1 teaspoon of white sugar (optional)
• 1½ tablespoons of flour
• 4 to 5 cups of beef stock
• salt and pepper

In a medium saucepan heat the beef stock through and keep warm. Peel and chop the onions into thin wedges (lyonnaise) and crush the garlic. In a large saucepan melt the butter, add the onions and sauté for 10 to 12 minutes until well browned all over but not burnt. Add the garlic and sugar - the sugar helps the onions to caramelize. Stir through the flour and sweat for 1 to 2 minutes. Add the warm stock a little at a time. The soup will thicken as you add the stock. Simmer for 10 to 15 minutesand season to taste. Ladle into warmed soup bowls and garnish with flutes.

(Serves 4)