1 tbsp olive oil
1kg onion halved and thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3L beef stock
4-8 slices french bread
140g gruyere finely grated
1. Melt the butter with oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 minutes until soft.
2. Sprinkle in the sugar and cook for 20 minutes more. Stir frequently until caramelised. The onion should be golden, full of flavour and soft when pinched between your fingers.
3. Add garlic on the final few minutes of the onions' cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by beef stock and simmer for 20 minutes.
4. To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill then serve them on top.
Subscribe to receive the latest updates!
Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.