Jamie Oliver’s English Onion Soup

by A.J. Coltrane

Jamie Oliver’s English Onion Soup, mostly. Using chicken stock and the bread from the “7 Hour Rustic Bread” post to finish. The bread went under the broiler, which seemed to work well enough:

I didn’t really follow his recipe though:  1/2 red onion, thinly sliced. 1/2 large leek, thinly sliced, salt, pepper, and 6 mashed garlic cloves (remove garlic cloves at the end of the “saute”). Cook partially covered over low heat with 2 TBP extra virgin olive oil and 1 TBP butter for about 30 minutes. Remove lid and cook another 20 minutes until everything is brown. Add a 14.5 oz can of chicken stock. Heat through and add 2 TBP of butter to finish. Check for seasoning and fix if needed. Serves 2.

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