So for my husband I made him his favourite soup “French onion” with some par baked petite pains.
4 medium onions
Vegetable stock made up 1pint
Dash of pepper
Heat oil in a pan, and add onions – cook until a deep brown (almost burnt look) takes about 20-30mins.
Stir in the stock and simmer for for further 10-15mins, just before serving add some black pepper. Heat up the grill.
Serve into oven proof bowls. Cut up the bread into slices and place on the soup, spinkle on some cheese.
Place under the grill for 1-2 mins until cheese melted.
Serve with some more bread and enjoy!!