Small baguette, cut into 12 x 2cm (¾in) thick slices
French mustard 1 tbsp
Gruyère cheese 75g (3oz), grated
Chopped parsley 2 tbsp (optional)
Preheat the oven to 180˚C/160˚fan/Gas 4.
Put the onions in a lidded casserole dish. Stir in the vinegar, sugar and garlic. Season well, add the bay leaf and thyme, dot with butter and cover with foil, shiny side down, and the lid. Bake for 1½ hours, stirring after 1 hour, until tender and golden.
Stir in the flour until well blended, then pour in the wine and stock. Re-cover with foil and the lid and return to the oven for 45 minutes.
Remove the foil from the onion mixture, stir well and discard the bay leaf and thyme.
Preheat the grill to hot. Toast the bread on both sides, then spread with mustard and sprinkle with cheese. Grill until the cheese is lightly golden and bubbling.
Ladle the soup into warm bowls and arrange the toasts on top, sprinkle with parsley, if using, and serve.
For a non-vegetarian version, replace the vegetable stock with beef stock. You could also use white onions instead of red, replace the red wine with white wine, use white wine vinegar instead of balsamic and use a light coloured stock, such as chicken or vegetable.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
Strictly Necessary Cookies