Ingredients:
2 pounds Welsh lamb shoulder or neck, cubed
2 onions, diced
2 leeks (white parts only), diced
2 tablespoons oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon minced fresh garlic
2 cups stock (chicken or lamb)
2 carrots, cubed
2 parsnips, cubed
2 bay leaves
3 potatoes, sliced
1 teaspoon fresh thyme
1 tablespoon melted butter (for brushing)
A sprig of rosemary (for garnish)
Optional: 1/2 tablespoon cranberry sauce
Salt and pepper, to taste
Instructions:
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FRENCH ONION SOUP
