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  • For the Soup

  • 1.2kg (2lb 10oz) red onions, thinly sliced

  • 200g (7oz) unsalted butter

  • 80ml (3 floz) dry white wine

  • 2 tsp sugar

  • 100ml (4floz) chicken stock

  • 2 litres (3 pints 11floz) vegetable or chicken stock

  • 1 sprig thyme

  • 2 bay leaves

  • salt and pepper

  • For the Croutons

  • 1 baguette, sliced

  • 60ml (2floz) garlic oil

  • 180g (6oz) gruyère cheese


  • For the Soup:

  • 1.

    Melt the butter in a large saucepan and cook the onions for about 6 to 8 minutes until softened.

  • 2.

    Add the sugar and cook for a further 5 minutes until the onions caramelise.

  • 3.

    Add the chicken stock and cook for 5 minutes until reduced.

  • 4.

    Stir in the vegetable stock and cook for 20 minutes. Season with salt and pepper.

  • For the Croutons:

  • 1.

    Toast the baguette slices. Brush with garlic oil and top with the cheese.

  • 2.

    Grill for 2 to 3 minutes until the cheese is golden and bubbling.

  • To Serve:

  • 1.

    Ladle the soup into bowls and top with the cheesy croutons.

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Posted by Wendy287Report
Where do the white wine, bay leaves and thyme come in in this recipe??
Posted by Report