Ingredients
- 3Tbsp unsalted butter
- 2 cloves of garlic
- 6 large red or brown onions, thinly sliced
- 1 cup dry white wine
- 1 Tbsp dry sherry
- 8 cups good quality beef broth
- 3 bay leaves
- 2 sprigs of fresh thyme
- 1 Tbsp all-purpose flour
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese
- Salt and Pepper to taste
- Slices of French Bread
- 3 Tbsp olive oil
Instructions
- In a large casserole pot, melt butter and add onions.
- Coat onions in butter and reduce to low heat. Stir regularly until onions are softened.
- Increase heat and stir regularly until onions are all caramelised and golden brown.
- Add minced garlic and cook for a further minute.
- Add in the wine and sherry. Stir well and deglaze the bottom of the pot. Bring the mixture to a boil.
- Stir in the flour, leaving it to cook for one minute.
- Add in broth, bay leaves, and thyme. Cover the pot and let it simmer gently for 30 minutes.
- When ready to serve, brush the slices of bread with olive oil and top with a mixture of grated cheese. Grill under the broiler.
- Ladle soup into individual ovenproof bowls and sprinkle generously with grated cheese. Broil until cheese melts and is slightly browned.