Classic Onion Soup with Gruyère Croutons

Ingredients

• 6 large onions
• 50 g unsalted butter
• 150 ml dry white wine
• 1200 ml beef-style vegetable stock
• 4 fresh thyme
• 1 baguette
• 120 g Gruyère cheese
• 1 tbsp olive oil

Method

1. 1

   Peel and thinly slice the onions. Melt the butter with the olive oil in a large heavy-based saucepan over a low heat.

2. 2

   Add the onions and thyme sprigs, season well, and cook gently for 30 minutes, stirring occasionally, until deeply golden and caramelised.

3. 3

   Pour in the white wine, turn up the heat, and bubble for 2 minutes. Add the stock, bring to a simmer, and cook for 10 minutes.

4. 4

   Meanwhile, slice the baguette into rounds, toast under the grill until golden, then top with grated Gruyère.

5. 5

   Ladle the soup into four oven-safe bowls, float the cheesy croutons on top, and grill for 3–4 minutes until the cheese is bubbling and golden.