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French Onion Soup

Gadget.Cook's picture
  Onions 1 Pound (450 Gram)
  Butter 2 Ounce (50 Gram)
  Oil 1 Tablespoon
  Parsley sprigs 4
  Beef stock 1 1⁄2 Pint, made with 2 stock cubes (900 Milliliter)
  Yeast extract 1 Teaspoon
  Freshly ground black pepper To Taste
  French loaf 1⁄2 (For Serving)
  Gruyere cheese 175 Gram (For Serving)
  Salt To Taste

Peel and halve the onions.
Fit the slicing disc and feed the onions into the bowl to slice them.
Melt the butter and oil in a pan.
Add the sliced onion and stir well.
Leave over a low heat to brown.
Add the stock, yeast extract and parsley to the onion.
Season to taste.
Simmer the soup for 20 minutes.
For the topping, cut the French bread into slices and toast each slice on one side only.
Cut the cheese so that it will fit into the feed tube, then grate it using the grating disc.
When the soup has almost finished cooking, pile the cheese on the untoasted side of the bread slices and cook under the grill until lightly browned.
Pour the soup into individual bowls and top each portion with the cheese on bread.

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