Preparation time: 20 minutes
Cooking time: 70 minutes
1kg onions, peeled and sliced
90 g unsalted butter
1 tbsp olive oil
1 tsp salt
Some freshly ground black pepper
2 bay leaves
2tsp thyme (fresh leaves is better but if you don’t have use dried thyme)
1 large glass (about 200 ml) of dry red wine (the better the wine, the better the soup will be)
1.5 fresh beef stock (if you don’t like beef, go for vegetable)
Bread – a Small French baguette, if you like white bread, alternatively go for brown bread
1 large clove garlic, peeled
170g/6oz Gruyère or Kashkaval cheese, grated
In a large heavy based saucepan melt the butter with the olive oil. Reduce the heat and add the onions, salt and pepper, bay leaves and thyme leaves. Stir gently, cover and on low heat cook for 30 minutes, stirring every now and then, approximately in every 4-5 minutes. Do not brown the onions.
Remove the lid and cook uncovered for a further 15-20 minutes, stirring frequently until the onions have caramelised.
Stir in the wine and stock. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
To prepare the croutons: Cut the baguettes or the bread into thick slices (approximately 3cm) slices and place onto a baking tray. Grill for 2-3 minutes on one side.
Preheat the oven to 180C/35OF/Gas 4.
Rub the top of each toasted bread slices or baguette slice with the garlic clove. Then add some cheese on top of each bread slice and place in the oven at for 10-15 minutes or until the cheese is bubbling and golden brown. Place two of the bread slices into each serving bowl.
Best served immediately.