French onion soup

Ingredients

• Beef broth

  ready-to-serve, canned

  8 cup or 1.92kg

• Swiss cheese

  ⅓ cup, shredded or 36g

• Butter

  unsalted

  2 tbsp or 28g

• Onion

  raw

  5 medium or 550g

• Garlic

  raw

  ⅔ cloves, minced or 2g

• Black pepper

  ground

  2 dash or 0.2g

• Salt

  table

  2 dash or 0.8g

• Sourdough bread

  French/Vienna style

  1 slice, medium or 64g

Directions

1. (15 grams of wheat flour = 2 tablespoons) Slice the onions, grate the swiss cheese, crush the garlic.
2. In a large saucepan over medium heat, melt the butter. Add the onion and garlic, reduce heat to low and cook until golden, or about 20 minutes.
3. Remove from heat and gradually add stock, stirring constantly. Season with salt and pepper to taste.
4. Return saucepan to high heat and bring to a boil. Reduce the heat to low and cover, simmering for 30 minutes.
5. Preheat a broiler/grill/toaster oven to high heat. Place the slices of bread in until lightly golden, and then top with cheese. Toast until the cheese melts and the bread is golden.
6. Ladle the soup into serving bowls, sprinkle with parsley, and serve immediately with the toast.