https://westgold.com/
Difficulty
Easy
Prep time
20 minutes
Cook time
40 minutes
Serves
4
Ingredients:
5 large onions
4 Tbsp Westgold Salted Butter
1 tsp sugar
2 cloves garlic, crushed
½ cup white wine
2 Tbsp flour
1 litre beef stock
1 bay leaf
2 sprigs thyme
Salt and pepper
Topping
8 slices of crusty bread, toasted
Butter for spreading
1 cup gruyere cheese, grated
Method
To make the soup:
Halve the onions and cut into thin slices.
Heat a large pan over low heat and melt the butter and sugar.
Add the onions, stirring every 3–4 minutes until starting to soften and caramelise – this will take around 30 minutes for the onions to be soft and well caramelised.
Stir in the garlic.
Sprinkle in the flour and stir well.
Add the wine and stir until absorbed.
Add the stock a little at a time, until it comes to the boil.
Add the thyme and bay leaf.
Cover and simmer for 20 minutes.
Discard the bay leaf and thyme stalk and check the seasoning.
To finish the soup:
Preheat the grill.
Spread the toast with butter and top with the cheese.
Place the toast under the grill until the cheese is melted and golden.
Ladle the soup into bowls and top with the cheesy toast.
Serve immediately.
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