Swedish Army Trangia French Onion Soup by Alan Bolger

This is one of my favourites, it makes enough for 2 people, although personally, it's so nice I could eat it all to myself.

I used my old Swedish Army Trangia, but its exactly the same procedure if it's done on a stove or on a campfire.

The quantity below makes approx 1L (2 pints)

French Onion Soup

2 or 3 Large Onions - chopped

3 or 4 Vegetable Oxo Cubes (bullion cubes)

3 x Garlic cloves - chopped or pressed

Margarine or Butter (to fry the onions)

1 pint (500ml) Water approx

Black Pepper

For the Garlic bread

Slices of Bread

Margarine or Butter

Garlic chopped

Parsley - chopped (optional, but really nice)

To make the French Onion Soup

Fry the chopped Onions and the Garlic in butter until the Onions are golden brown.

In a seperate pot make up a very strong stock with the 3 Oxo cubes (Bullion cubes) and add the Black Pepper, stir until dissolved.

Then add the fried onions to the stock and stir. Bring to the boil and simmer for about 15 - 20 minutes, stiring occasionally. Then serve.

To make the Garlic Bread

Put some Butter or Margarine (Butter is nicer) in the frying pan with the garlic, then sprinkle both sides with chopped Parsley, turning occasionally until the bread has slightly browned, it only takes a few minutes on each side