French Onion Soup

I can’t believe I haven’t added this to my blog before. It’s really easy and delicious! The soup tastes best if you can cook it for at least an hour…

• 1 tbsp olive oil
• 1 large tsp vegan margarine
• 4 large onions, finely sliced
• 2 cloved garlic, crushed
• 1 tsp sugar
• 1 ½ pints water
• 1 tsp bouillon
• 1 small glass of white wine
• 1 slug of Brandy (optional)
• 1 large pinch celery salt
• Freshly ground black pepper
• 2 slices of French bread per person
• Vegan cheese, grated

Heat a large heavy-bottomed pan until fairly hot, then add the olive oil, margarine, onions, garlic and sugar and cook. I used just one massive onion! Keep turning until the onions begin to brown then reduce the heat and cook for another 30 minutes. Don’t let the onions burn, what you are looking for is a rich dark nutty brown colour coating the base of the pan. Then add the stock (water and bouillon) and wine and turn down the heat and cook gently for an hour. When it’s nearly ready make two pieces of cheese on toast for each person (or just one if it’s a light lunch). Then add a generous slug of Brandy, especially if it’s a cold night! Traditionally you should put the bowls with soup in under the grill but our bowls were a Christmas present last month and I don’t want to risk them shattering! I dished up the soup while it was piping hot and dropped the toast onto the top and served, it was bloody lovely! Mange tout my fiends!

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