Nothing to cry about.

The last few weeks have been the most amazing period of sport and we have all watched, and felt every emotion possible. Watching tough men and women finally bursting into tears on the podium as years of hard work gets its pay off seems to have become a sport in its own right.
To a cook the tears flow when you get into competition with onions. A colleague of mine asked me today for a recipe for French onion soup. I can only remember two recipes for this classic of French cookery.
While we're talking about classic dishes, this has been changed and adapted so often that it is quite difficult to find the definative recipe - when I've finished typing, I'm off the consult my Elizabeth David books!

My Mother's cheat recipe for French onion soup
Onions
Can of double concentrate Beef Consomme Soup

Fry off the onions very slowly so they caramelise (no I don't mean "burn"). Pop these in a pan with the soup and dilute according to the instructions. Warm to the boil and enjoy with a cheesy crouton.

My Recipe for French onion soup
2lb Onions (red, white or a mix)
3 pints of beef stock (see note)
A sprinkle of sugar
A glug of good Olive oil

Place the oil and onions in a pan and pop on a low to medium heat. As soon as they start to sizzle cover the pan and shake over the sugar. Keep the temperature low and slowly caramelise the onions, stirring often. (This can take up to 30 minutes) When the onions are are nice and golden brown pour over the stock, bring to the boil and simmer (I really mean simmer - not boil like crazy!) for about 40 minutes. Serve with a cheesy crouton (See other note)

Note on Beef Stock - If you're feeling flush, buy some beef stock from the meat counter in most supermarkets. If you are in a more penurious position use cubes. If you have time, make your own beef stock. You could, of course, use a combination of any of these stocks.

Note on cheesy croutons - There are more recipe's for this than there are soup bowls! My preference is for an oven dried slice of good bread (make sure it doesn't take to much colour) with Gruyere on top. This should then be placed on top of the soup and popped under the grill for just a couple of minutes, until the cheese melts.