Onion Soup

• 1 tablespoon butter
• extra-virgin olive oil Drizzle of
• 1 bunch sage + extra for garnish
• 6 cloves garlic peeled and chopped
• 8 onions medium to large, may use a variety: red, white, shallots, peeled and finely chopped
• 3 3/8 cups leeks finely sliced, optional
• chicken stock 1 lt., If using leeks, add a little extra
• bread Baguette, 2-3 slices per person
• cheddar cheese Freshly grated
• worcestershire sauce
• salt
• ground black pepper

1. In a large, heavy based saucepan, heat the oil and butter.
2. Add the garlic and sage. Stir and then add the onions.
3. Season to taste and cook on a very low heat for 1 hour until very soft.
4. Add the stock and bring to the boil.
5. Reduce to a simmer and cook for 15 minutes.
6. Heat the oven or grill to maximum.
7. Divide the soup into oven proof bowls, toast the bread, and add 1 or 2 slices to each bowl.
8. Sprinkle the bread with cheddar cheese, a drop of worcestershire sauce, and a sage leaf.
9. Place under a hot grill or oven until the cheese melts and begins to bubble.

butter, extravirgin olive oil drizzle of, sage , garlic, onions, leeks, chicken, bread, cheddar cheese, worcestershire sauce, salt, ground black pepper

Taken from www.yummly.com/recipe/Onion-Soup-561431 (may not work)