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Delicious French classic served with cheesy bread.

INGREDIENTS

  • 500g brown onions, sliced thinly
  • 2 tablespoons butter
  • olive oil
  • pinch sugar
  • 1.5 litres beef stock (use 2 stock cubes)
  • 1 cup white wine
  • 1-2 tablespoons Sherry vinegar
  • french stick or other bread
  • 1-2 garlic cloves
  • Salt and pepper
  • Gruyere cheese is best (otherwise any cheese you can find)

METHOD

Brown the onion in the butter and a bit of oil for 30 minutes. Add a pinch of sugar to help them caramelise. Add the flour and stir for 3 minutes. Add the stock and wine. Cover and simmer for 45 minutes.  Prepare the bread by rubbing in garlic, then crushing / chopping the remaining amount and sprinkling on top. Toast lightly in oven or grill and then remove.

Season the soup with salt and pepper when done. Serve into bowls. Place a piece of bread on top, add cheese and grill until the cheese is melted, but not browned.

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