French Onion Soup

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When making French onion soup on a hob, the onions are slowly cooked until lightly caramelised, involving time and frequent stirring. This is an amazingly simple yet authentic-tasting version made using a can of ready-fried onions.

Serves 2

400 g/14 oz/large can of fried onions in olive oil
415 g/14½ oz/large can of beef consommé
120 ml/4 fl oz/½ cup dry white wine
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
1 bay leaf
Salt and freshly ground black pepper

1. Put all the ingredients in the ceramic cooking pot, give them a stir, then switch on the slow cooker to Low. Cover with the lid and cook for 1½-3 hours.
2. Just before serving, lightly toast the French bread slices on both sides under a moderate grill (broiler). Sprinkle one side thickly with the cheese, then grill until golden brown and bubbling.
3. Remove the bay leaf from the soup, taste and re-season, if necessary. Transfer half the soup to a bowl or freezer container and allow to cool. Serve the remaining soup in a warm bowl with a piece of the cheese on toast floating on the top and the rest served separately.

Second serving
Either cover the cooled soup and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the soup to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot. Instead of the toasted cheese topping, serve the soup with bought garlic croûtons.

Cook's tips
This dish is perfect for entertaining as it can be prepared about an hour before your guest arrives, then left to bubble gently. You can also toast the French bread beforehand and top with the cheese. Grill the cheese-topped slices when you are ready to eat.
You can buy jars and tubes of garlic purée in the supermarket. It's especially good for those recipes when you want only a tiny amount of garlic and once opened will keep in the fridge for 2-3 months.

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