Ingredients Jump to Instructions ↓

  1. 30ml (2tbsp) sunflower oil

  2. 15g (1/2oz) butter

  3. 650g (1lb 7oz) small red onions, peeled and thinly sliced

  4. 10ml (2tsp) sugar

  5. 15ml (1tbsp) plain flour

  6. 10ml (2tsp) wholegrain mustard

  7. 1 1/5 litres (2pt) beef or vegetable stock

  8. 2 large sprigs fresh thyme

  9. 8 thin slices French bread

  10. 50g (2oz) Gruyere cheese

  11. Fresh thyme leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Heat the oil and butter in a large deep pan. Add the onions and cook gently over a low heat for 10 mins, stirring frequently. Sprinkle over the sugar and cook for a further 10 mins until the onions are soft.

  2. Stir in the flour and mustard, and cook for 1 min. Add the stock and thyme sprigs and season well with salt and freshly ground black pepper. Bring to the boil, then reduce the heat to a simmer and cook for 30-40 mins.

  3. Lightly toast the slices of French bread and top with the cheese. Return to the grill for 1-2 mins until the cheese melts. Remove the thyme sprigs from the soup. Ladle the soup into deep bowls and top each with 2 cheese toasts. Serve immediately, garnished with thyme leaves.


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