This old-fashioned favourite shows that you don’t need to go all out to create satisfying family dinners.
Ingredients
- 50g unsalted butter
- 1 teaspoon olive oil
- 4 large onions (about 1kg), sliced
- 1 tablespoon brown sugar
- 50ml brandy
- 3 cups (750ml) Massel chicken style liquid stock
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- 2 thyme sprigs
- 4 thick slices sourdough bread
- 1 garlic clove, halved
- 1 cup (120g) grated gruyere cheese
Method
- Step 1Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt and cook, stirring occasionally, for 20 minutes or until golden and caramelised.
- Step 2Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.
- Step 3Meanwhile, preheat the grill to high.
- Step 4Grill bread on both sides until golden. Rub one side of each slice with garlic, top with cheese, then grill for a further 1-2 minutes until the cheese has melted.
- Step 5Divide toasts among 4 soup bowls, then ladle over the soup and serve.
Nutrition
1789 kj
Energy
23g
Fat Total
13g
Saturated Fat
5g
Fibre
16g
Protein
57mg
Cholesterol
1054.34mg
Sodium
12g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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