One of our ultimate comfort food recipes. Stoke the fire, layer up plenty of furry and fluffy textures, and settle back for an agreeable night in.
By Sarah Heeringa. Photography Amanda Reelick
1 kg onions
90g butter
250ml white wine (we used Peter Yealands Sauvignon Blanc)
3 cloves garlic, crushed
2 tsp sugar
6 cups good beef stock (we used Moreish organic beef stock)
a bundle of fresh parsley stalk, thyme and bayleaf tied together with string
4-6 slices white bread, toasted
200g grated gruyere cheese
Peel and thinly slice the onions. Melt the butter in a wide, heavy-based saucepan. Add the onions, garlic and sugar and spread them out evenly in a pan. Cook, stirring occasionally, until they are tender and well caramelised. Do not allow them to catch and burn.This can take up to 40 minutes.
Increase the heat and pour in the wine, scraping the bottom of the pan to deglaze. Cook until the wine is reduced by half. Add the stock and herb bundle, season and simmer gently for 15 minutes.
Preheat the grill to high.
Place 4-6 ovenproof soup bowls on a lipped baking tray and put the toasted bread in the bottom of each bowl. Ladle in the soup, dividing the onions evenly. Sprinkle the cheese over the soup and place under the grill for about 5 minutes until bubbling and golden brown. Serve immediately.
Serves 4-6
