About this recipe:This soup is very similar to a French onion soup. Onions are slowly cooked, before stock and seasonings are added. The soup is finished off with a slice of French bread and Gruyere cheese.
6 tablespoons olive oil
4 medium onions, sliced 5mm thick
15g unsalted butter
1 clove garlic, thinly sliced
4 sprigs fresh thyme
1 bay leaf
salt to taste
1/4 teaspoon ground white pepper
175ml dry white wine
2 litres chicken stock
125ml port wine
6 slices French bread
265g Gruyere cheese, grated
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Heat the olive oil in a heavy pan over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
Add butter, garlic, thyme, bay leaf, salt and white pepper. Cook and stir for about 10 minutes. Increase the heat to high and stir in the white wine. Bring to the boil and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock and simmer over medium heat for 45 minutes.
Preheat the grill. Remove the thyme sprigs and bay leaf from the soup and stir in the port wine. Ladle soup into 6 heat-proof bowls, top each with a slice of bread and a generous helping of Gruyere cheese. Place the bowls on a baking tray for ease in handling.
Place under the grill for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.