French onion soup

serves 6
ingredients
900g/2lb onions, thinly sliced
50g/2oz butter
900ml/11⁄2pt vegetable stock
salt and freshly ground
black pepper
• Fry the onions very gently in the
butter in a covered saucepan for
15 minutes until soft and starting
to caramelize. Remove the lid,
increase the heat and fry, stirring,
for about 20 minutes until the
onions are a rich golden brown.
• Add the stock and bring to the
boil. Reduce the heat, part-cover
and simmer for 15 minutes. Season
with salt and pepper, and serve.