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• A big bunch of Spring onions, chopped
• 2 tablespoon butter
• 2 tablespoon olive oil
• 1 medium onion, chopped
• 1 glass of white wine ( or sherry if you
really want to go fancy )
• 2 cups of beef broth (stock)
• Half a squeezed lemon
• Some salt and pepper
• 1 clove Garlic
• Sliced bread for toast and gruyere to melt
on top of it ( alternatively some croutons)
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Directions
1. Blanch the Green Onions- Fill a large bowl
with water and ice and set aside. Bring a large
pot of salted water to a boil, add green onions,
and blanch for 1 minute. Transfer onions to the
prepared ice bath to cool. Drain and set aside.
2. Make the soup- Preheat oven to 450 degrees
F. Heat 1 tablespoon butter and olive oil in large
saucepan over medium heat. Add the onion and cook
until golden
3. Add the sherry and cook for 2 minutes, add
the beef broth, bring to a simmer, and cook for 20
minutes. Stir in the lemon juice, salt, pepper,
and remaining butter.
4. Rub bread slices with the garlic, place on
a baking sheet, and toast in oven for 2 minutes.
Top each toast with 1 slice of cheese and bake
until cheese melts and the tops are golden. Serve
the soup topped with cheese toast. Serve
immediately.
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