French onion soup is a great starter for a winters meal or a light lunch. This, even though I have made a lighter version than normal is a very rich soup. Add a nice toasty, cheesy crouton to the top or in fact two of them!
1 kg onions, I used half red half brown.
1 clove garlic, minced
1/4 cup brandy, optional
1 cup white wine,
3 cups chicken stock
3 springs thyme, fresh
2 rashes bacon
salt and pepper to taste
Slice your onions.
In a tablespoon of butter and same of oil gently saute your thyme and onions until softened, after 10 minutes add the garlic, gently cook for another 20 minutes until the onions are soft and golden.
Add the bacon, rinds and all and cook off for 5 minutes.
Add the brandy and if your game, set it alight, cook for a minute then add the wine. Simmer for 5 minutes then add the chicken stock. Bring to the boil, reduce to a simmer and cook for approx 40 minutes. When ready to serve remove the bacon. At this stage you can strip the meat off the bacon and chop finely and add back to the soup, or discard.
When ready toast some slices of bread stick and top with tasty cheese of choice, grill until melted and bubbly.
Serve with toasted crouton and enjoy a nice glass of wine and a family chat.