Ingredients Jump to Instructions ↓

  1. 80g butter

  2. 1kg brown onions, cut thinly in slices or rings

  3. 2 tablespoons plain flour

  4. 2 tablespoon cognac or brandy

  5. 1-1 1/2 cups (250 - 375ml) white wine

  6. 1 litre good quality beef stock

  7. 2 cup water

  8. 3-4 sprigs thyme, tied with kitchen string

  9. Sea salt and pepper

  10. 1 small baguette, sliced and toasted

  11. cup gruyere cheese, grated

  12. cup parmesan cheese, grated

  13. Red wine vinegar and caster sugar, optional

Instructions Jump to Ingredients ↑

  1. In a large heavy based saucepan, melt butter and add onions. Cook slowly, stirring frequently, until onions caramelise and turn a rich brown colour, (45 minutes-1 hour).

  2. Add flour, cook 2-3 minutes.

  3. Add brandy, evaporate; add white wine, evaporate.

  4. Add beef stock, water, thyme and season. Simmer 20 minutes.

  5. While the soup is simmering, sprinkle toast slices with grated cheeses. Grill until light golden brown.

  6. Place 1 toast piece in each serving bowls, ladle soup over toast and top with another piece.

  7. Serve.

  8. Red wine vinegar and sugar (optional) can be used to adjust flavour of soup if desired.


Send feedback