A delicious and zoarming soup, Quebec Onion Soup makes an excellent first course for a winter meal or, served with a tossed salad and lots of crusty bread, a satisfying lunch or supper.
4 oz. butter
½ lb. onions, thinly sliced
2 garlic cloves, crushed
2 pints home-made beef stock
2 medium-sized carrots, scraped and sliced
2 celery stalks, trimmed and sliced
1 small turnip, peeled and cut into chunks
2 oz. cooked beef, diced
1 teaspoon salt
1 teaspoon black pepper
Tasty and satisfying, Quebec Onion Soup may be served with crusty bread and a salad.
2 teaspoon dried thyme bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
4 oz. Cheddar cheese, grated
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and garlic and cook, stir-ring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Pour over the stock and bring to the boil. Reduce the heat to low and add all of the remaining ingredients except the cheese, stirring well to mix. Cover the pan and simmer the soup for 35 to 45 minutes or until the vegetables are tender.
Meanwhile, preheat the grill to moderate.
Remove the pan from the heat and pour the soup into a large flameproof casserole. Sprinkle over the grated cheese and place the casserole under the grill . Grill for 5 minutes or until the cheese is brown and bubbling. Remove the casserole from the heat and serve the soup at once. jr (iY d ri i Rich and sweet Queen’s Almond Pudding 2 Traditional British Queen Cakes j An impressive yet simple-to-make and elegant dessert Queen Anne’s Custard.