Warming the cockles of my heart ...

... or perhaps stomach! Not sure that stomachs have cockles? 

A cold winter's night in Bloom country is conquered with some warming French onion soup. 

french onion soup

1 tablespoon butter

1 tablespoon olive oil

6 cloves garlic, peeled and chopped

7 onions, peeled and thinly sliced

salt & pepper

1.5 litres good quality beef, chicken or vegetable stock

8 slices sourdough baguette, toasted

gruyere cheese, grated

Put butter & oil into a thick-bottomed, non-stick pan. Add garlic & onions, season with salt & pepper and stir. Put a lid on pan, leaving it slightly ajar, and cook slowly for 50 minutes, stirring occasionally, without colouring onions. 

Remove the lid for the last 20 minutes so the onions become soft and golden. Stir occasionally to prevent the onions from catching on the bottom.When the onions are soft, add stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. 

Ladle soup into four bowls, top each with two slices bread. Sprinkle with grated cheese and put bowls under grill to melt the cheese.

p.s. poorly focussed photo = direct result of Bloom's raging hurry to devour soup :)