OVEN-BAKED FRENCH ONION SOUP

Cooking this dish this way, saves lot of stirring to keep the onions from catching and becoming too dark.

3 onions, sliced finely

1 tablespoon olive oil

1 tablespoon butter

3 cloves garlic, chopped

salt and pepper as liked

1 litre beef stock, heated to very hot

bread slices

grated Swiss or cheddar cheese

Preheat oven to 190C. Place a heatproof casserole dish on top of the stove on medium heat. Add olive oil and butter and heat, then add the onions and garlic and stir gently to heat through. Season with salt and pepper.

Cover pan and place in the oven for 30 minutes. Uncover and bake for 20 more minutes, stirring occasionally until onions are just becoming golden. Add beef stock, cover pan again and bake for 15 more minutes. Meanwhile toast bread.

Uncover pan, float toast slices on top, then sprinkle with grated cheese and place under grill for 10 minutes or until golden and bubbling.

Serves 2.

(adapted from a recipe by Kate Gibbs)