Serves 4
3 1/2 hours
Ingredients
White onions 1 kilo
Butter 60g
Flour 2 tbsp
Thyme 4 sprigs
White wine 200ml
Brandy 1 dash
Beef stock 500ml, plus 250-400ml water
Balsamic vinegar 1 tbsp
Caster sugar 1 tbsp
Baguette 1
Grainy mustard 2 tbsp
Gruyere 60g
Method
Slice the onions (use a magimix if you have as it's much quicker and less painful!)
Heat the butter in a large pan or le Creuset, pour in the onions and season well. Heat on a moderate heat stirring frequently (every five minutes) to ensure the base layer does not stick and so that the onions brown evenly.
It should take 90 minutes- 2 hours to get nicely caramelised and a rich brown.
Preheat the oven to 180 degrees. Toast the flour for 30 minutes.
When the onions are ready add the flour and thyme leaves and stir well for 2 minutes.
Pour in a glug of brandy to deglaze the base, making sure you scrape up any brown bits.
Boil the wine for 30 seconds in small pan and then add to the onions. Pour in the balsamic and stir well.
Pour in the beef stock and give it a stir, then add water until you reach your desired consistency. Bring the mixture to the boil and simmer for 20 minutes.
Meanwhile cut the baguette into rounds and grill on one side. On the other side, spread the mustard and heap each piece with some grated gruyere. Place back under the grill until melted and bubbling.
Give the soup a last taste and season accordingly. Then serve into bowls with the gruyere toasts on top.
Eat and enjoy!
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