French Onion Soup

French Onion Soup

Serves 4
5 pts per serving

Soy Sauce
6 Large Onions, sliced into thin half-moon rings
2 Cloves of Garlic, minced
2 Pints Beef Stock (from Cube)
4 Slices Thick Wholemeal Bread
4 T. Dijon mustard (or any of your favourite mustards.)
160 Grams Thinly Sliced Camembert

Place a Saucepan large enough to hold the stock and onions onto a medium heat (Gas Mark 3), pour in a thin layer of soy sauce (just barely enough to cover the bottom.)

Once the Soy has started to simmer, add the onions and garlic, and stir well. Cover the saucepan, and check on the onions every 3-5 minutes. They are finished when they have wilted, and gone a lovely dark brown (but should not burn!!) If they start to stick in the pan, add a few tablespoons of the stock to loosen them up (make sure you are skimpy with the stock, adding only enough so they won't burn. Otherwise, they won't soften.)

Once the onions are ready, add the stock, and bring to the boil. Pour into four ovenproof soup bowls.

Preheat you grill, then grill the bread on one side. Turn over, and gently place on top of the soup. Spread 1 T. of mustard on each toast (the French would now call it a Croute, but I'm not that fancy!), and then cover with 40 g. of the cheese. Grill until golden brown.

Eat while still hot.

Another version:

French Onion Soup

0 pts and core

2 tbsp bovril
1 tbsp teriyaki sauce or soy sauce
1 litre water
2 large onions
1 bay leaf
5 spray Fry Light Sunflower Oil Spray


Fry onions gently until golden brown. Pour on 1 ltr boiling water then stir in Bovril. Add bay leaf & teriyaki sauce or soy sauce.
Cook on gentle simmer for 10 to 20mins until onions fully cooked.
Remove bay leaf before serving