- 100 gm butter, coarsely chopped
- 2 kg onions, thinly sliced
- 1 litre (4 cups)beef stock
- 4 thyme sprigs
- Fresh Rosemary to taste
- Tablespoon of Worcester sauce
- Tablespoon of red or white wine
- 1 large clove of garlic
- 3 parsley stalks
- 1 fresh bay leaf
Makes 6 cups.
- 8 1cm-thick slices of baguette cut on diagonal, lightly toasted
- 250 gm coarsely grated Gruyère / I used tasty cheese
- Melt butter in a large, wide heavy-based saucepan over medium heat, add onions and garlic, cover and cook, stirring occasionally, for 20 minutes or until onions are soft.
- Remove lid and cook for 1 hour or until soft and starting to caramelise. Add stock, ½ a cup at a time, and simmer for 5 minutes or until stock has almost evaporated. Repeat three times more until 2 cups of stock has been added. add all other soup ingredients, add to onions with remaining stock and season to taste with sea salt and freshly ground black pepper.
- Bring to the boil, reduce heat and simmer, scraping the base to remove any caramelised bits, for 40 minutes or until thick.
- Preheat oven to 200C.
- Ladle soup into 1½ capacity oven-proof bowls and transfer to an oven tray. Scatter with half the cheese, top each with two toasted baguette slices and scatter with remaining cheese.
- Place in oven and cook for 5 minutes or until cheese melts.
- Serve immediately.