Onion Soup 'Les Halles' Serves 4
With Gerard after assembling his wardrobe in Paris.
Ingredients: 225 grams of white onions, 1 glass dry white wine, 50 grams butter, 75 grams Gruyere cheese, salt, white pepper corns, 1.2 litres of vegatable stock, 4 slices of fresh crusty bread, butter.
1. Peel and slice the onions very thinly and cook them slowly in a saucepan with butter until they are transparent. It is important not to let them brown.
2. Add the stock, salt and freshly ground white pepper corns. Cover and simmer for 45 minutes.
3. The gently heat the wine and pour over the soup, puy yhe lid back on and cook gently for 30 minutes more.
4. Into each bowl put a large slice of buttered bread and pour the soup over it, sprinkle with grated Gruyere and brown in the oven at gas mark 8. Serve when browned.