Ingredients
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100g Unsalted Butter
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6 large Onionspeeled, halved, thinly sliced
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185 ml Dry White Wine
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2 tablespoons Flour
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1 teaspoon Sugar
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6 cups Beef Broth
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2 dried Bay Leaves
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3 sprigs Fresh Thyme
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6-8 slices French Baguette
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100g Gruyere Cheese
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to taste Salt
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to taste Pepper
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for garnish Fresh Parsley
Directions
Steps
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1
Done
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Melt the butter in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. |
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2
Done
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Add garlic and saute for 2 minutes. Stir in the flour and cook for an additional 1 minute. Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Add thyme and bay leaves. Cover and simmer for 15-20 mins. |
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3
Done
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Preheat oven to 400°F. Slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. |
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4
Done
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Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. |
