Ø 250 gm beef bones
Ø 450 gm onions
Ø 30 gm butter
Ø 1 ½ ltr brown stock
Ø Liquid caramel to color
Ø Salt, pepper to taste
Ø 50 gm bread
Ø 50 gm cheese
Ø 30 gm garlic
Slice the onion and fry in butter without browning
Make a brown stock with beef bones, add caramel to give this stock the light colour for the onion till it is soft and tender.
Mix the onions to the strained stock
Add salt and pepper and simmer .
Toast the bread on one side only
Chop the garlic and grate cheese, mix together and sprinkle and bake it till it is golden brown in colour remove and use as a garnish for the French onion soup.
