ingredients
serves 4 - 6
3/8 cup butter
1 1/2 pound small onions, peeled and finely chopped
3 garlic cloves, peeled and crushed
1 tbsp All purpose flour
7/8 cup dry white wine
2 1/2 pints vegetable stock
bouquet garni (thyme sprigs, bay leaf and parsley sprigs)
salt and pepper
to serve
1 small French stick, cut into 1/2 inch thick slices
5/8 cup Gruyere or Cheddar cheese, grated
method
1. Melt the butter in a large heavy-based pan. Add the onions and cook slowly over a very low heat, stirring frequently, until very soft and golden brown; this should take at least 30 minutes. Add the garlic and flour; cook, stirring, for 1 minute.
2. Pour in the wine and let bubble until reduced by half. Add the stock, bouquet garni and seasoning. Bring to the boil and simmer gently, uncovered, for 20-30 minutes.
3. Remove the bouquet garni and let the soup cool a little. Put one third into a blender or food processor and blend until smooth, then stir this back into the soup in the pan.
4. Lightly toast the slices of French bread on both sides. Reheat the soup and adjust the seasoning.
5. Divide the soup among ovenproof soup bowls. Float 2 or 3 slices of toast on each portion and sprinkle thickly with the grated cheese. Stand the bowls under a hot grill until the cheese is melted and golden brown. Serve at once.
