- Freezable
- Vegetarian
- Nausea-friendly
Ingredients
Serves: 4
- 60g 60g butter
- 1 tsp 1 tsp extra virgin olive oil
- 5 5 large Spanish onions or ‘sweet yellow onions’, sliced into thin rounds
- 1 ½ tbsp 1 ½ tbsp plain flour
- 800ml 800ml liquid beef, chicken, vegetable stock, or consomme
- 2 2 sprigs fresh thyme, destemmed
- 1 tbsp 1 tbsp balsamic glaze
- 150ml 150ml dry white wine
- 2 2 bay leaves
- 8 8 slices wholemeal or sourdough baguette, sliced
- 1 1 garlic clove, peeled
- 140g 140g Gruyere or Emmental cheese, grated
Method
Step 1
Heat the butter and oil in a large non-stick saucepan, over low/medium heat.
Step 2
Fry the onions for 45-60mins, or until a deep golden brown colour. Continue stirring every 5-10mins.
Step 3
Once the onions are softened and golden, make a roux by adding the flour and cook for 1-2mins.
Step 4
Add the wine and cook for a further 2-3mins.
Step 5
Add the stock, thyme, balsamic glaze, bay leaves, and season with salt and pepper.
Step 6
Cook the soup for 25mins on a medium heat.
Step 7
5mins before the soup is finished, grill the baguette slices until crispy and golden.
Step 8
Rub the toasted bread slices with the raw garlic.
Step 9
Serve the soup into small oven proof bowls, place the bread slices on top of the soup, cover generously with cheese and pop under the grill again for 30-60secs, or until melted.
Step 10
Enjoy as a starter or add some additional vegetables to make a balanced meal.
