My Dish recipes

Method

• 1. Cut the onions in half and then into slices.
  2. In a large pan: melt the first 4 tbsp of butter and add the onions. Brown very slowly, stirring occasionally.
  3. Off the heat, the meat glaze, potato flour, chicken stock, and wine. Season with salt and pepper.
  4. Return the mixture to the heat and bring to a boil.
  5. In a bowl, cream the second 4 tbsp of butter. Mix in the brandy and mustard. Stir into the soup bit by bit.
  6.Sprinkle a little grated Parmesan cheese over the top, cover, and keep warm until ready to serve.
  7. Preheat oven to 200C, brush the thin slices of French bread with a little melted butter and sprinkle with a little grated Parmesan cheese and a few grains of cayenne pepper per slice. Put the bread on a baking sheet and brown in the oven.
  8. To serve, put a slice of the French bread in the bottom on each individual soup bowl and spoon the onion soup over it. Sprinkle with more grated Parmesan cheese and a little melted butter, and brown under a hot broiler. Serve with the thin slices of toasted and garnished French bread and more grated cheese.