Ingredients : Serves 4

ingredients image
  • 4 medium onions, halved and sliced wafer-thin
  • 4 thick slices baguette
  • 2 tbsp butter
  • 800ml chicken or vegetable soup stock made with 1 oxo cube
  • 8 tbsp Parmigiano Reggiano, grated
  • salt & freshly ground black peppercorns


instructions image
  • In a casserole or large pan melt the butter over a low heat, saute the onion for 30-40 minutes or until golden brown.
  • Pour the soup stock and turn up the heat to boil and simmer. Season with salt and pepper.
  • Meanwhile preheat the oven to 240C, gas mark 9.
  • Divide evenly between 4 large ramekin dishes and soak the baguette in the soup. Sprinkle with the Parmigiano Reggiaono over the top.
  • Bake in a preheated oven for about 10 minutes until golden brown.
  • Serve immediately.

served image
This recipe was first published on mizueandco.com in Nov. 2006.