If you don’t know how to make French onion soup, here’s one way of doing it, based on Julia Child and friends’ Mastering the art of French cooking.

Two helpings

4 small onions
2 tbsp butter
1 tbsp olive oil
2 tsp vegetable stock powder
tarragon
sage
cumin
Tabasco sauce
sea salt
1 tsp honey

2 tsp vegetable stock powder
a few drops balsamico
4 dl water

3 small slices of white bread
a little cheese
a little butter

Peel the onions, remove what’s not edible and cut them into thin slices.

Melt the butter, add the oil, herbs and spices. Crush the herbs in a mortar if necessary.

Add the sliced onion and cook in the fat for at least 45 min, until it is completely soft, almost melted.

Add the honey and turn up the heat a little, enough to brown it slightly.

Heat the water in another pot until it boils and mix in the stock powder and the balsamico. Taste. Add more stock powder or balsamico if necessary.

It should of course have been real meat stock, but I rarely have it in the house. Whoever has tasted food made with real stock knows the difference.

Pour the stock over the fried onion and let it simmer just a few more minutes.

Fry the bread slices a little in a dry pan. Be careful, it will easily burn.

Melt the cheese in a little butter.

Put the slices of bread in the bowls, cheese on top, and add the boiling soup.

Serve.