Prep 15 mins
Cook 1 hr
The bulk of this recipe comes from Jamie Oliver's Jamie At Home show. I changed a couple of things to suit our taste. The end result was a lovely, filling, and hearty onion soup, great for a leisurely Sunday dinner!!
- 3 large red onions, sliced
- 2 large white onions, sliced
- 2 large shallots, sliced
- 3 leeks, sliced
- 6 garlic cloves, peeled and smashed
- 8 fresh sage leaves
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons olive oil
- 8 cups beef stock
- 1⁄2 cup red wine
- salt and pepper
- 4 slices stale bread
- 1 cup shredded mozzarella cheese
- Worcestershire sauce
- In a large pot, under low heat, melt the butter and olive oil. Add the garlic and sage leaves. Add the onions, shallots, and leeks. Partially cover the pot and let the onion mix simmer very slowly under the low heat for 50 minutes - 1 hour, stirring occasionally to prevent sticking. The mix will reduce by about half, so don't be fooled by the large initial amount.
- Once your onions have reduced and become sweet, add the beef stock and bring to a boil. Add the red wine. Simmer under medium heat for 15 minutes. Taste and correct the seasoning with salt.
- Preheat your oven to the broil setting.
- While the soup is simmering, prepare 4 oven proof bowls on a baking sheet and have your stale bread, cheese, and worcestershire sauce handy. Ladle the soup into the bowls.
- Tear each slice of bread so that it fits over the soup like a lid. Sprinkle the top with a generous amount of cheese and drizzle a little worcestershire sauce on top.
- Broil for 2-3 minutes or until the cheese is bubbly.
- Serve hot!