Cutting up a whole lot of onions in not that much fun, especially as I used smaller ones, but this is a great soup and perfectly suited for winter and our recessionary times.
you will need:
- about 5 brown onions, peeled, sliced in half and cut into thin rings
- 1 tbsp olive oil
- 1 clove of garlic crushed
- a few sprigs – about 6 of thyme – leaves removed
- 2 bay leaves
- a cup of wine – 250 ml
- about a litre of beef or chicken stock
- 1 tbsp of flour
- a few slices of baguette with a grating of a nice tangy cheese (pecorino or gruyere)
In a large pot or casserole dish (I cant bang on enough about how I love cooking in cast iron), heat the olive oil and brown the onions for about 5 minutes, then add the herbs and garlic and cook over a low heat for about 30 minutes stirring regularly. Yes it is a little bit of work.
As the onions start to caramelise and go brown, stir in the flour and then slowly add the cup of wine bit by bit until combined.
Then add the stock and bring it to the boil on high heat and then allow to simmer for about 20 minutes on a low heat.
Cut your baguette into rounds, place on a baking tray and toast one side. Turn over and sprinkle over the cheese (I think gruyere, mature cheddar, parmesan or even blue cheese will work nicely)and then under the grill again until the cheese has melted and becomes golden.
Place the toasts on top of the soup to serve.
Get cosy, pour a glass of red wine and invite friends over.