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1.5kg Onions 115g Unsalted butter 1 tbsp Extra virgin olive oil 1 tsp Salt Freshly ground black pepper 2 Bay leaves 2tsp Fresh thyme leaves 25g Plain flour 1 Bottle dry white wine 2l Fresh beef stock 1 Small French baguette 1 Large peeled clove garlic 170g Grated gruyere cheese
Peel and slice the onions. Melt the butter with the olive oil in a large heavy based saucepan. Add the onions, salt and pepper, bay leaves and thyme and stir gently. Reduce the heat, cover and cook for 30 minutes, stirring about every five minutes. Take care not to brown the onions. Remove the lid and cook uncovered for a further 20-30 minutes, stirring frequently until the onions have caramelised. Stir in the flour and cook over a low heat for a further 3-4 minutes stirring vigorously to remove any lumps. Add the wine and stock. Stir well and bring back to the boil. Reduce the heat and simmer for 20 minutes. To prepare the croutons, cut the baguettes into 2.5cm/1in slices and place onto a baking tray. Grill for 2-3 minutes on one side. Preheat the oven to 180C (gas mark 4). Rub the top of each toasted baguette slice with the garlic clove. Ladle the soup into individual ovenproof soup bowls, leaving about an inch gap around the top of the bowl. Place two of the bread croutons into each bowl and top with generous heaps of the grated cheese. Place in the oven at for 10-15 minutes or until the cheese is bubbling and golden brown.