Ingredients
- 1 french bread stick
- olive oil
- 2 cloves garlic, crushed
- 50g butter
- 700g brown onions, thinly sliced into rings
- 1 teaspoon sugar
- 1.2 litres beef stock
- 1/2 cup white wine
- 2 tablespoons brandy
- salt and freshly ground black pepper
- 150g gruyere cheese
Method
Preheat oven to 180 C Slice the bread into diagonal slices, 2 cm thick. Mix 1 tablespoon
olive oil with the crushed garlic and brush over the bread. Bake for 20-25
minutes or until crisp and golden. Melt the butter with 2 tablespoons olive
oil in a large saucepan, add the onion, garlic and sugar and cook over a
med- high heat for 5-6 minutes or until the onions are starting to colour.
Reduce the heat to as low as possible and leave the onions to cook for a
further 30 minutes until onions caramelise. Pour in the stock, white wine
and season with salt and freshly ground black pepper. Stir with a wooden
spoon and bring to a simmer, reduce heat and leave to gently cook for an
hour. Before serving bring soup back to a simmer and add brandy. Pour into
warm soup bowls and top with croutons, sprinkle with grated gruyere and
grill until cheese is golden and bubbling.
