Prep 15 mins
Cook 1 hr
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.
- 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
- 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.
- Preheat the oven to 375°F
- 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.
- 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.