- 50 g butter
- 750 g onions, finely sliced
- 3 cloves of garlic, crushed, peeled and chopped
- 25 g flour
- 1.5 litres beef or vegetable stock
- 200 ml white wine
- 1 bay leaf
- a sprig of thyme
- sea salt
- freshly ground black pepper
- a bunch of curly parsley, finely chopped
- 1/2 baguette, cut into 1 cm slices
- 100 g Gruyere cheese, finely grated
- Melt the butter in a large saucepan, add the onions and cook on a low heat for 50 minutes, stirring frequently. The onions should turn a golden brown, be very soft and begin to
caramelize, which gives this soup its rich golden colour and deep flavour.
- Add the garlic along with the flour and mix
well to allow the flour to absorb the excess butter, making a roux.
- Slowly pour in the stock and wine, stirring frequently, then bring to a gentle simmer.
- Add the bay leaf, thyme leaves (strip
them from the sprig), salt and pepper, cover with a lid and leave for 40 minutes on a low heat.
- Five minutes before serving, add the parsley to the soup and stir well.
- Toast the slices of baguette and top with the grated Gruyere.
- Then grill the toast until the cheese is melted.
- Serve the soup in bowls topped with the cheesy toasts.