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Onion soup
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From fridge to dining table : 20 minutes
 

Ingredients:
 
1     Carrot (diced)
1     Potato (diced)
150 gm Beef (thinly sliced)
4     Large onions
1     loaf Garlic bread
1     ltr Water
2     tbsp Margarine
2     tsp Beef or chicken stock
       Salt to taste

Preparation:
 
  1. Slice the onions into rings.
  2. Heat up a skillet and dry thoroughly. Allow the margarine to melt before adding in the onions.
  3. Stir-fry the onions over low flame for about 10 minutes until they are brown.
  4. Meanwhile, bring the water to a boil in a separate pot.
  5. Add the stock, potato and carrots to the water.
  6. When the onions are soft and browned, transfer them to the pot. Stir well. Leave it to simmer until it starts to boil.
  7. Apply a generous layer of butter on the bread and set aside.
  8. Preheat the oven to 200oC and bake the bread for 5 minutes.
  9. When the soup starts to boil, add the beef.
  10. Stir well and add salt to taste.
  11. Check that the carrots and potatoes have softened before serving.
  12. Garnish with spring onion or parsley. Serve while piping hot. 

 

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