Onion soup by Steven Dolby

(Serves 4 people)
600g Vidalia onions (finely sliced)
2 Garlic cloves (finely diced)
3-4 Sprigs of fresh thyme
1 Tsp dried sage
1/2 Tsp sugar
2 Tsp Plain flour
4 Cups beef stock (or vegetable stock)
4 Slices good crusty bread (I used Italian five grain)
Parmesan cheese (your choice how much)
Shredded mozzarella (your choice how much)
Olive oil
Garnish with thyme leaves
Serve with crusty bread



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