About this recipe:A rich and savoury onion soup topped with a slice of crusty bread and smothered with Gruyere and mozarella cheese. Heavenly!
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large onions, thinly sliced
1.5L chicken stock
500ml beef stock
125ml red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices crusty bread
8 slices Gruyere, room temperature
60g grated mozzarella cheese, room temperature
4 pinches paprika
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Melt butter in a large pot over medium-high heat. Stir in salt and onions. Cook 35 minutes, stirring frequently, until onions are caramelised and almost syrupy.
Mix chicken stock, beef stock, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat the grill. Arrange bread slices on a baking tray and grill 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off grill.
Arrange 4 large oven safe bowls on a swiss roll or roasting tin. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slices Gruyere and 1/4 of the mozzarella. Sprinkle a little bit of paprika over the top of each one.
Grill 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the bowl and form a beautifully melted crusty seal. Serve immediately!