Name: French Onion Soup
Ingredients: 2 lg Onions, peeled; 1 Garlic clove, peeled; 1 oz Margarine; 2 ts Tlour; 15 fl Beef stock or water with; 3/4 Beef stock cube; Salt and black pepper; pn Caster sugar, optional; 2 Slices of bread or toast; 2 tb Grated Gruyere, or other cooking cheese

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Soups	2	Servings

INGREDIENTS

2	lg	Onions, peeled
1		Garlic clove, peeled
1	oz	Margarine
2	ts	Tlour
15	fl	Beef stock or water with
3/4		Beef stock cube
		Salt and black pepper
	pn	Caster sugar, optional
2		Slices of bread or toast
2	tb	Grated Gruyere, or other cooking cheese

INSTRUCTIONS

TOPPING
Cut the onions into thin rings, then halve these so they are easier to eat.
Crush the garlic clove. Heat the margarine in a saucepan, then add the
onions and garlic and cook steadily for about 10 minutes, or until the
onions are
golden in colour. Stir well so these do not burn. Add the flour, blend with
the onions then pour in the stock or water. Bring the liquid to the boil
add the stock cube, if using this a little seasoning and the sugar. Cover
the pan and simmer gently for 20 to 25 minutes, or until the onions are
tender. Spoon into individual soup bowls, top with the bread or toast and
cheese. Serve at once or place under the grill for 1 to 2 minutes only to
melt the cheese. Do not leave for too long a period, otherwise the cheese
becomes ` stringy'.
Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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