2
Ingredients
100 g butter
3 large brown onions, thinly sliced
250 ml red wine
1 litre brown beef stock, vegetable stock, chicken stock or water salt and pepper
1 tablespoon fresh thyme leaves, finely chopped
6 slices french stick or small sourdough
1 cup grated gruyère cheese
Method:
1. in a heavy-based pot or casserole dish, melt the butter until it begins to foam and starts to brown slightly. Quickly add the onions, reduce the heat to medium and cook the onions for 15–20 minutes or until the onions take on a light caramel colour.
2. add the wine and reduce by half.
3. add the stock or water, bring to the boil and simmer for 10 minutes.
4. remove from the heat, season with salt and pepper to taste, and sprinkle in the thyme.
5. heat the grill and toast the bread slices on both sides, top one side of each slice with cheese and place back under the grill to melt.
6. Place a cheese crouton in each bowl and ladle the soup over the top, or ladle the soup in first then top with a croution.
HINTS AND TIPS:
* You will need—cutting board, cook’s knife, cup, liquid, weight and spoon measures, baking tray, heavybased pot or casserole dish and wooden spoon.
* Use brown onions and not red onions in this soup, as red onions can make the soup go slightly cloudy
unless really well cooked and finished with a splash of balsamic or red wine vinegar.
* Always be careful with the quantity of salt you add at the end. Remember that instant stocks can be quite salty.
* The soup can be made well in advance and the cheesy bread grilled just before serving.
