FRENCH ONION SOUP

Ingredients

• ¾ lb Onions
• 3 oz Margarine
• 4 slices French Bread
• ¼ lb Emmental Cheese
• 2 pints Beef Stock
• 1 Bayleaf
• To Taste Salt and Pepper
• 2 tbl.sp. Parmesan

Method

• Skin and slice the onions, melt the margarine and fry onions over a low heat till golden brown. Add stock, bayleaf, seasoning, cover and simmer for 30 mins. Grate Emmental and mix with Parmesan. Toast bread both sides. Take out bayleaf and pour the soup into bowles, add toast and sprinkle cheese on the toast and either put the bowl and soup into a hot oven (400 degrees F. or Gas Mark 6) for 10 mins till cheese melts or put in microwave for 11/2 mins. Serve at once.
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  The Story Behind The Recipe

  In the late 1940’s, Senior Onion, as we used to call him, would travel miles to our local market to sell his onions. He swore that the only sure way of keeping colds and flue at bay was a healthy serving of his famous French Onion Soup on a daily basis. During the war onions were just about the only vegetable we could get our hands on, so of course we would buy as many as we could afford – authentic colds and flue remedy or not! This recipe is dedicated to Senior Onion.
  
•  By Kenny