- Serves: 4
- Cook Time:
- Prep Time: 10 minutes
- Effort: easy
- 150 g butter
- 4 large onions, sliced
- 1 cloves garlic, crushed
- 100 ml red wine
- 150 ml beef stock
- sprigs thyme
- 2 bay leaves
- 8 X 2 cm thick, slices of baguettes
- 150 g gruyère cheese, grated
1. Melt the butter in a large, deep, heavy-based saucepan over a medium heat.
2. Tip in the onions and garlic and fry gently for about 15 minutes until translucent, softened and lightly browned. Take care not to over brown them or let them become crisp.
3. Pour in the wine and stock, add the thyme and bay leaves and increase the heat to high. As soon as the mixture starts to boil, reduce the heat to low and simmer very gently for around 30 minutes, stirring from time to time, until the soup is thick and the onions meltingly soft.
4. Heat the grill to high and toast the slices of baguette on both sides until golden brown.
5. When the soup is cooked, ladle it into warm ovenproof bowls. Sit a couple of slices of toasted baguette on top of the soup and sprinkle generously with the grated gruyere.
6. Put the bowls under the hot grill for 2-3 minutes or until the cheese is melted, bubbling and golden. Serve.
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