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This recipe is an old classic that is always a winner! Be prepared for some serious ‘onion eyes’ during the prep as most recipes call for a large amount of sliced onions to form the main component of the dish!
Here is a classic recipe courtesy of Julia Child:
http://www.food.com/recipe/authentic-french-onion-soup-courtesy-of-julia-child-356428
And another from the Australian Women’s Weekly:
http://aww.bauer-media.net.au/food/recipes/2005/6/french-onion-soup/
This is an easy meal to prepare and cook, plus very delicious!!
We made bruschetta for a small entrée using a bread stick, cherry tomatoes, little onions and mushrooms. The lamb cutlets were seasoned with Moroccan spices and served with a sweet potato mash, asparagus and the bruschetta topping. So easy but so tasty!
Entrée
Fine-ripened Tomato with Bocconcini & Baby Basil
and a Balsamic Dressing
Main Course
Moroccan Lamb Cutlets with home-made potato wedges, baby spinach
& leek with rosemary and wine.
Poppit’s Review:
This was absolutely delicious! I’m usually very picky about eating meat off bones and will only nibble close to the bone, but this time I was getting all the meat off that I possibly could! The Moroccan cutlets had such a beautiful flavour and were really complimented by the chosen vegetable sides.
We’re both loving leek at the moment and this was a nice spin on the usual grilled leek that we have had before.
Cooking with a Puppet 