The secret to this dish is gentle, slow cooking until the onions become sweet and meltingly tender. Care should really be taken not to rush the process. It is incredible how complex in flavour the soup is when you think about the few, simple ingredients used. This soup is really ideal when it’s chilly and there’s only a few onions lurking about.
Preparation: 10 minutes
Cooking: 30 – 40 minutes
- 8 – 10 medium onions, finely sliced
- 100 g butter
- 750 ml prepared beef stock/vegetable stock
- 2 sprigs fresh thyme
- 1 baguette, sliced
- 15 ml vegetable oil
- 200 g Gruyere, grated on the fine side of the grater
- Melt the butter in a large saucepan and saut the onions over a low to medium heat until translucent – this process may take some time, but it’s really okay!
- Add the fresh thyme and beef stock and bring to a gentle simmer for about 20 – 30 minutes
- In the mean time, brush the slices of baguette with the oil and toast lightly in a hot pan
- Top with grated gruyere and place under a hot grill until melted and bubbly
- Spoon the soup into bowls and serve with the gruyere baguette