Lisa Faulkner takes her mum's French onion soup recipe and gives it the Little Black Dress Diet treatment.
2 medium onions, thinly sliced and pushed out into rings
1 tablespoon plain flour
1/4 tablespoon salt
¼ tablespoon freshly ground black pepper
450ml beef stock
2 small circles of French bread but 1.5cm thick
1 garlic clove halved
2 level tablespoons parmesan cheese, finely grated
1. In a medium sized, heavy flame proof casserole dish, melt the butter over a moderate heat. When the foam subsides, reduce the heat to low and add the onions. Cook, stirring occasionally, for 25-30 minutes, or until golden brown.
2. Take off the heat and with a wooden spoon stir in the flour, salt and pepper. Gradually add the stock, stirring all the time. Return the casserole dish to the heat, turn up to high and bring the soup to the boil. Then reduce the heat again to low, cover the dish and simmer for 20 minutes.
3. Meanwhile, preheat the grill to high. Rub each circle of bread on each side with a garlic half and place under the grill until very slightly toasted. Discard the garlic.
4. Take the casserole off the heat, float the toast slices on top of the soup, sprinkle with parmesan over the toast and place the casserole under the grill for 5 minutes to bubble and brown.
Sat Fat: 7.5g