- 40g butter
- 350g onions
- 900ml beef stock
- salt and freshly ground black pepper
- 10ml dry sherry (optional)
- 4 slices of french bread
- 50g cheddar cheese
Melt butter in a large saucepan. Add onions and fry gently until golden brown.
Add stock, season lightly and bring to the boil. Cover and simmer gently for 30 minutes. Add sherry if desired.
Pour into 4 individual ovenproof bowls. Float a slice of bread in each bowl, sprinkle the bread with cheese and brown under a hot grill until golden.
Recipe from Recipe Round-Up (Dairy Diaries)