- 40g butter
- 2 brown onions, thickly sliced
- 2 red onions, thickly sliced
- 2 leeks, white part only, thickly sliced
- 2 garlic cloves, crushed
- 2 tablespoons plain flour
- 1/2 cup (125ml) dry red wine
- 4 cups (1 litre) Massel beef style liquid stock
- 4 sprigs thyme
- 1 baguette, cut into thick slices
- 1 garlic clove, halved
- 1/2 cup (40g) coarsely grated cheddar
- Step 1Heat the butter in a large saucepan over medium heat until foaming. Add the brown and red onion and leek and cook, stirring occasionally, for 15 minutes or until onion is soft and beginning to caramelise. Add the garlic and flour and stir to combine. Add the wine and bring to the boil. Add the beef or vegetable stock and thyme sprigs and bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes or until onion is very soft and soup has thickened slightly. Taste and season with salt and pepper.
- Step 2Preheat a grill on high. Place the bread slices on an oven tray. Toast under preheated grill until golden. Remove from heat and while hot, rub the cut side of the garlic clove over bread slices. Sprinkle with cheese. Place under grill for 2 minutes or until cheese melts and bubbles.
- Step 3Ladle the soup evenly among serving bowls. Top with cheddar croutons and serve immediately.
Tip: Variations on this classic recipe include adding Dijon mustard, a splash of cognac or using veal stock.
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook: