What you'll need
- For the soup:
- 1kg onions, peeled and sliced
- 3 tbsp Crisp ‘n Dry cooking oil
- 1.2l beef stock (you can use a stock cube for this)
- Salt and pepper
- For the croutons:
- 4 slices of baguette
- 2 tbsp Crisp ‘n Dry cooking oil
- 100g grated cheese
How to do it
Put the Crisp ‘n Dry cooking oil and onions into a large saucepan and cook gently for 20 minutes on a low heat.
Increase the heat for another 15 minutes.
Add the stock and bring to the boil.
Simmer for 10 minutes.
Meanwhile, toast the bread. Drizzle with Crisp ‘n Dry cooking oil then top with cheese and grill until bubbling.
Serve the soup with the cheese croutons on top.
Add a splash of sherry for a really decadent soup.