Roger Tulk's Recipe

Red Onion Soup

Category: Soup

Serves 4 - 6

4 tbsp butter
1tbsp olive oil
3 largish red onions
2 cloves garlic, chopped finely
4 cups beef broth
1 tbsp Worcester sauce
1 tsp salt
1/4 tsp black pepper
4 oz port or medium sherry

Croutons:
2 sl. whole wheat bread
2 tbsp olive oil
2/3 cup shredded Mozzarella or Swiss cheese

Directions.

Slice onions very thin.

Melt butter and oil in 2.5 litre saucepan, on medium heat. Add onions and garlic, and cook on low heat for 20 - 25 minutes, until onions are transparent, but don't allow them to brown.

Add beef broth, and cook on high until boiling, then reduce heat to low and simmer for about 10 minutes before adding Worcester sauce and pepper.

Drink half the port or sherry, and put the other 2 oz in the pot. Be careful with this if you have scaled up the recipe.

Simmer for about 30 minutes, until the soup is quite dark, and the flavour is amazing.

While the soup is simmering, cut the crust off the bread, and cut into 2" (5cm.) squares. Put the squares on a cookie sheet, drizzle with olive oil, and place under the broiler (8") and broil until brown, about 5 minutes, then turn over the bread, arrange the squares side by side and brown. Now sprinkle shredded cheese over the bread, and return to the broiler until the cheese is bubbly and beginning to brown.

Ladle the soup into bowls, and place two croutons on each bowl, cheese side up.