Onion soup is often overlooked as people has this misconception as to how it will taste.  When you cook onions for this long they become naturally sweet and tender and the soup will take on a beautiful flavour which will fill your kitchen and taste-buds with eager happiness!

Serves 4-8

Ingredients

4 Tbsp butter

6 large onions, thinly sliced

2 garlic cloves, finely chopped

Salt and freshly ground black pepper

½ cup dry white wine or vermouth

1 Tbsp white wine vinegar

4 sprigs flat-leaf parsley

2 sprigs thyme

1 bay leaf

8 cups chicken or vegetable stock

8 slices thickly cut (1cm) sourdough or good quality bread

100g cheese, cheddar, gruyere or blue, grated

2 Tbsp chopped parsely

Cracked black pepper

 

Method

Heat the butter in a large heavy-based pot over a moderate heat.

Add the onions and garlic, season lightly with salt and pepper and cook for at least an hour.  You will need to watch the onions and stir from time to time as you don’t want them to catch on the bottom.  When the onions have softened and naturally gone a lovely dark brown colour you are ready to add the vermouth/wine and vinegar.  

The liquid will help dislodge any sediment on the bottom and really get the flavour going through the soup. Cook for about 3 minutes.

Add the stock.

Tie the herbs together with food safe twine and add to the pot.

Reduce the temperature to a gentle simmer and cook for a further 30-35 minutes or until the soup has reduce to about 8 cups.  Remove the herbs and discard.

 

To make the cheese toast, simple cut the toast to fit the bowls, cover with cheese and cracked pepper.

Preheat the oven to 190C

Place the soup bowl on an oven tray, divide the soup amongst the bowls, place the cheese on toast on top and bake until the cheese is bubbling and golden.