• 4servings
  • 70minutes
  • 212calories

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Ingredients Jump to Instructions ↓

  1. 1 1/5L (2 pints) vegetable stock, divided

  2. 4 onions, sliced

  3. 1/8 teaspoon caster sugar

  4. 2 tablespoons plain flour

  5. 100ml (4 fl oz) dry white wine

  6. 1 bay leaf

  7. 1/2 teaspoon ground thyme

  8. 1/2 teaspoon freshly ground black pepper

  9. 1 tablespoon brandy

  10. 4 slices crusty bread, toasted

  11. 1 clove garlic, halved

  12. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat 4 tablespoons vegetable stock. Stir in the onion and cook over medium heat until golden, 15 minutes.

  2. Stir in the sugar and flour. Pour in the remaining vegetable stock and the wine. Stir in the bay leaf, thyme and pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.

  3. Preheat oven grill.

  4. Remove from stock mixture from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.

  5. Place bowls under grill until cheese melts.


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