For the Soup:
Melt the butter in a large saucepan and cook the onions for about 6 to 8 minutes until softened.
Add the sugar and cook for a further 5 minutes until the onions caramelise.
Add the chicken stock and cook for 5 minutes until reduced.
Stir in the vegetable stock and cook for 20 minutes. Season with salt and pepper.
For the Croutons:
Toast the baguette slices. Brush with garlic oil and top with the cheese.
Grill for 2 to 3 minutes until the cheese is golden and bubbling.
Ladle the soup into bowls and top with the cheesy croutons.
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