Ingredients
- 6 medium brown onions, peeled and sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp plain flour
- 1 tsp brown sugar
- 1 bay leaf
- 1 sprig thyme
- 2 sprigs flat-leaf parsley
- 1/2 cup dry white wine
- 6 cups stock
- Sea salt and cracked black pepper
- 6 slices baguette
- 1 cup grated emmental cheese
Method
Preheat oven to 180C. Combine onions, olive oil and butter in a large, heavy-based saucepan and cook over very low heat, stirring frequently for 30-40 minutes or until onions are soft, shiny and golden brown. (Add a little water if onions stick to base of the pan.)
Add flour and brown sugar and cook, stirring, for 3-4 mins. Add bay leaf, thyme, parsley and white wine and stir. Add stock, bring to the boil and then simmer for 30 mins, season to taste.
Bake bread slices in the oven for 15-20 mins or until crisp and golden. Sprinkle with grated cheese and bake for a further 8-10 mins or until cheese is melted.
To serve
Remove herbs from soup and serve in warm bowls. Top with a crouton.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
