This classic French soup is a perfect starter for your mid-winter dinner party or a delicious and simple lunch on one of those rainy, stay-at-home sundays. Full of flavour and so simple to make, you will never go back to the pedestrian packet variety again.
MethodIn a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes. Add the sugar about 10 minutes into the process to help with the caramelization.
Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavours are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put under the grill for a couple of minutes until the cheese bubbles and is slightly browned.
Serve immediately. |
IngredientsStarter / light meal – Serves 4-6 6 large brown onions, peeled and thinly sliced.
Olive oil
1/4 tsp sugar
2 garlic cloves, minced
8 cups beef stock
1/2 cup dry white wine
1 bay leaf
1/4 tsp thyme
Salt
Black pepper
8 slices toasted French bread
1 1/2 cups grated Swiss gruyere cheese mixed with grated Parmesan cheese
recipe Grant Kells
photo Ben Thomas |
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