French onion soup with gruyère croutons

French onion soup with gruyère croutons Preheat oven to 180°C. Place butter, onions, salt and pepper in a heavy-based casserole dish and roast in the oven, uncovered, for 1 hour. Check at intervals and stir. Some of the onion ends will brown as the rest soften and caramelise.

Remove from the oven, add the wine and bring to the boil on the stove-top. Cook until the wine has reduced by half.

Add stock and bring back to the boil. Reduce the heat and simmer, uncovered, for 1 hour. Taste and adjust seasonings.

Slice the baguette on an angle and grill the slices on both sides.

To serve, ladle soup into deep bowls, top each bowl with 3 slices of toasted baguette, cover with grated cheese and place the bowls on a baking tray under the grill until the cheese is bubbling.

From Taste magazine, May 2009.