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Recipe for :

French Onion Soup

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 lb (450g) onions
2 oz (60g) butter
1 oz (30g) plain flour
2 pints (1.2 litres) beef stock
fresh ground black pepper
1 french stick
3 oz (85g) grated gruyere cheese (or cheddar)
1 clove of garlic crushed

  • Peel the onions and cut into thick slices.
  • Melt the butter in a large pan and fry onions and garlic until light brown.
  • Add the flour, stirring continously fry until onions are soft
  • Remove from heat, pour in stock, salt and pepper, stir until the flour is fully mixed in.
  • Return to heat and bring to the boil.
  • Reduce heat and simmer on a low heat for 20 minutes, do not cover.
  • While the soup is simmering cut the french bread into generous slices, cover with cheese.
  • Grill the bread and cheese until cheese is melted and bread is toasted
  • Put soup in a serving bowl and put one slice of bread and cheese into bowl. Serve immediately.

Serves 4

Martin James