Onion soup

4 servings | 80 minutes | easy

Ingredients

80 g

butter

1.5 kg

assorted onions (shallots, sweet onion, red onion)

tsp salt

tsp sugar

sprigs of thyme

1.8 litres

vegetable stock

Olive oil

To serve:

slices of bread

200 g

Gruyère cheese

Julienne the onions and set aside.

Melt the butter in a large pan and add a drizzle of olive oil to prevent the butter from burning. Add the onions and cook for around 5 min, until they start to caramelise at the bottom. Next, add the salt and sugar and start to stir the onions so they cook evenly.

Julienne the onions and set aside.

Cook for 50 min or until the onions are tender and golden. If the bottom of the pan starts to burn, add a little water to glaze the base and continue cooking.

After cooking, the onions will have considerably reduced in volume and will be completely caramelised. Add the thyme and stock, bring to the boil and cook for 20 min. Season to taste.

Meanwhile, prepare the toast: slice some bread and put some grated cheese on top of each piece. Toast in the oven under the grill until the cheese has melted. Serve the soup with a slice of toast on top.