This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.In a large, heavy-bottomed saucepan, melt the butter. Add the onions, then cook gently for at least 20 minutes until they are soft and slightly coloured.
2.Add the sugar and flour, then continue cooking gently for another 2-3 minutes. Add the stock and simmer for at least 30 minutes.
3.Add the salt and pepper.
4.Cut the baguette into 3-4cm thick slices. Combine the butter and mustard, then butter the slices on one side. Lay bread on a tray, sprinkle over the cheese, then grill until cheese bubbles and melts.
5.Serve bowls of soup topped with a slice of cheesy bread and chopped parsley. Enjoy!
You can also place the bread on top of the soup, cover with grated cheese, then grill, but I think it makes the bread too soggy. This soup, like many, is even nicer the day after. To make beef stock, place a piece of shin meat in a saucepan with 1-2 litres water. Add chopped onion, celery, carrot and a few black peppercorns. Simmer for 3-4 hours, then strain. It freezes well.
Note
