- Serves: 4-6
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 55 g butter
- 2 tbsp olive oil
- 4 large onions, finely sliced
- 4 sticks celery
- 2 cloves garlic, chopped
- 300 ml white wine
- 1 bay leaf
- 1 bouquet garni
- 1 bunch of parsley, finely chopped
- 1.2 litres fresh veal or chicken stock
- 1 tsp salt
For the garnish:
- croutons, for sprinkling
- freshly grated gruyère cheese
1. Heat together the butter and olive oil in a large, heavy-based saucepan until the butter has melted.
2. Add the onion, celery and garlic and fry gently over a low heat for 10 minutes, until everything has softened.
3. Add the white wine, increase the heat and cook until the wine has reduced by a third.
4. Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.
5. Finish with croutons and grated gruyère cheese.
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