French Onion Soup

• a knob of butter
• 4 large or 6 small onions, thickly sliced
• 1

Melt the butter in a heavy-based saucepan and fry the onions over a moderate heat until golden brown. Stir from time to time to prevent them sticking. Pour in the stock and bring to the boil, then reduce the heat, cover and simmer for 30-45 minutes. Taste and season.

Toast the slices of bread and remove the crusts if you are fussy. Serve the soup in individual bowls. Float a slice of to