Preparation time is 20minutes
Cook time is 2hours
Total time is 2hours 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 2 cloves garlic, crushed
- 60grams butter
- 1 bay leaf
- 1kilograms brown onions, thinly sliced
- 3 stalk parsley
- 200grams gruyère cheese, grated
- 8 cup quality beef stock
- 1/4 cup olive oil
- 4 sprig thyme
- 1 crusty baguette, sliced
- 1 cup dry white wine
Method
Step 1 of 5
Heat oil and butter in a large saucepan or casserole over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 20 minutes or until pale and softened.
Step 2 of 5
Reduce heat to very low. Continue to cook onion and garlic, stirring occasionally, for 30 minutes or until caramelised and golden brown.
Step 3 of 5
Stir in wine, scraping the sediment from the base of the pan. Add stock, then season well with salt and freshly ground black pepper. Tie the thyme, parsley and bay leaf together with kitchen string. Add to the soup and bring to a simmer. Reduce heat to very low and cook slowly, uncovered, for 1 hour. Remove herb bundle.
Step 4 of 5
Preheat grill to high. Lay bread slices on a baking tray and toast each side until golden. Top with cheese and grill until melted.
Step 5 of 5
Serve soup in warmed bowls with cheese croutons on a platter.
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