French Onion Soup

Ingredients
50g Butter
750g Onions (halved and sliced thinly)
2 Teaspoons Sugar
2 Teaspoons Plain Flour
1l Beef Stock
1/2 A Baguette (4 slices of a toasty loaf will do)
50g Gruyère Cheese (grated, again cheddar will do)
Salt And Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Measuring Jug
1 Spatula

The Good Bit

1. Melt the butter in the pan and add the onions and sugar, cook over a low heat for 20-30 minutes until golden, or for speed, fry off in a little oil without the sugar for 5 minutes until golden and then put in the pan, but the pan way gives a better flavour.
2. Whack the flour in and stir cooking for 5 minutes, this'll thicken the soup a little, then add the beef stock, bring to the boil rapidly stirring all the time then turn down the heat and leave to simmer for 20 minutes. Add salt and pepper to taste, i like a lot of pepper in soup, it really brings out a good flavour.
   
3. Toast your bread then line the bottom of a bowl with a slice and sprinkle over the cheese, do this for all four dishes then ladle over the soup.

Serves 4

Thai Banana Soup

Ingredients
A Splash of Oil (groundnut for authentic, olive will do)
50g Spring Onions (sliced)
1 Clove Garlic (finely Sliced)
200ml Coconut Milk
400ml Vegetable Stock (if your local supermarket sells a thai veg stock in the chillers use that for an excellent taste)
1/4 Teaspoon White Pepper
3 Tablespoons Soy Sauce
1/4 Teaspoon Salt
1/4 Teaspoon Sugar
1 Banana (sliced into large slices)
1 Red Chilli (sliced into fairly large slices)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
A Blender

The Good Bit

1. Fry off the onion and garlic in the oil until soft and golden, whack in the rest of the ingredients, bring to the boil, drop the heat and simmer for 5 minutes.
2. Set aside 1/4 of the banana and chilli then blend the rest of the soup, once blended add the bits you set aside and reheat, serve hot.

Serves 4