Bread, Wine and Onion Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a slightly different version of French onion soup. The bread is layered with cheese and baked to form a delicious crouton, over which to ladle the hot onion broth. Ingredients:
5 tablespoons olive oil |
3 lbs red onions, sliced |
1 pinch dried thyme |
salt & freshly ground black pepper |
1 cup red wine |
4 1/2 cups beef stock |
6 slices sourdough bread |
1 garlic clove, lightly crushed but left whole |
4 tablespoons gruyere, grated |
Directions:
1. Heat 3 tbsp of the oil in a large pan and add the onions, thyme and some salt. Cook over a very, very low heat for about 45 minutes, until pale golden, soft and sweet. Set aside 6 tbsp of the onions, then add the wine to the remaining onions in the pan, scraping any caramelized bits from the base of the pan with a spatula. Add the stock and bring to simmering point. Taste, season, and set aside.
2. Preheat the oven to 375°F
3. Rub each slice of bread with the garlic, brush with the remaining oil and cut in half. Put 6 pieces of bread in a baking dish. Distribute half the reserved onions over the bread, then put 1 tsp cheese on each.
4. Put another piece of bread on top and repeat, to create a layered crouton. Bake for about 15 minutes, until golden and bubbling. Put a crouton in each of 6 serving bowls. Bring the soup back to boiling point, ladle over the croutons and serve.
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