|
15 ml
500 g
1 liter
225 g
2.5 ml
2
15-30 ml |
vegetable oil
onions, thinly sliced
pint brown stock
carrots, grated
soft brown sugar
thick slices whole meal bread
grated Edam cheese
salt and ground black pepper |
Method :
-
Heat the oil in a large pan, add
the onions and sweat over medium heat for about 7-8 minutes,
stirring occasionally.
-
Pour on the stock, add the carrot
and sugar and bring to the boil.
-
Cover and simmer for about 1 hour.
-
Season with salt and pepper.
-
Heat the grill to high.
-
Cut the bread into triangles.
-
Pour the soup into a heatproof
serving bowl, float the bread on top and lightly sprinkle with
cheese.
-
Grill for 3-4 minutes until the
cheese bubbles.
-
Serve at once.
Serves 4
Per Serving : 6 g fat, 6 g fiber.
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