4 onions, sliced
25 g (1 oz) butter
1 tbsp vegetable oil
2 tbsp plain flour
900 ml (1 1/2 pint) beef stock
2 bay leaves
sprig thyme, chopped, OR 1 tsp dried thyme (optional)
salt and pepper
150 ml (1/4 pt) red wine
4 slices white bread
100 g (4 oz) Gruyere cheese, grated
25 g (1 oz) butter
1 tbsp vegetable oil
2 tbsp plain flour
900 ml (1 1/2 pint) beef stock
2 bay leaves
sprig thyme, chopped, OR 1 tsp dried thyme (optional)
salt and pepper
150 ml (1/4 pt) red wine
4 slices white bread
100 g (4 oz) Gruyere cheese, grated
method
1. Heat oil and butter in a saucepan, add onions and saute for 9 - 10 mins.
2. Add flour and cook, stirring, for 1 min. Gradually stir in stock, and bring to boil. Add bay leaves, thyme, if using, and seasoning.
3. Cover and simmer for 15 mins. Add red wine, cover and cook for 15 mins.
4. Remove bay leaves. Pour soup into 4 flameproof bowls. Cut 4 circles from bread and place on soup. Sprinkle with cheese. Put in hot oven 240°C/475°F/gas 9 or under grill for a few minutes until cheese melts and bubbles.
Freezing:
Up to 1 month, after step 3
2. Add flour and cook, stirring, for 1 min. Gradually stir in stock, and bring to boil. Add bay leaves, thyme, if using, and seasoning.
3. Cover and simmer for 15 mins. Add red wine, cover and cook for 15 mins.
4. Remove bay leaves. Pour soup into 4 flameproof bowls. Cut 4 circles from bread and place on soup. Sprinkle with cheese. Put in hot oven 240°C/475°F/gas 9 or under grill for a few minutes until cheese melts and bubbles.
Freezing:
Up to 1 month, after step 3
serving amount
serves 4
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