French Onion Soup

French Onion Soup

Serves Five

• 1 liter, strong beef stock
• 200 g onions
• 100 g leek
• 200 ml dry white wine
• 200 g sugar
• 50 g cooking oil
• pepper
• bay leaf
• aniseed
• parsley
• salt

For the top:

• 5 slices white bread
• 100 g grated portsalut cheese

Pour cooking oil and sugar into a pot. Brown over strong heat. Add onion and the leek, sliced into thick slices, the white wine, and the stock. Scatter some aniseed, a bay leaf, and parsley cut into tiny pieces for the broth. Boil for a few minutes, adding salt if necessary. Pour the soup into five clay bowls. Put one slice of bread atop each, sprinkle grated cheese on top and brown in an oven.