It’s French tradition , eating this soup late at night after the party, this helps to digest before bed. This delicious soup anytime!

 

Ingredients

• olive oil
• 3 large onions, thinly sliced
• 2 thyme sprigs, leaves picked
• 1tbsp soft brown sugar
• 2 garlic cloves, thinly sliced
• 200ml/7fl oz white wine
• 1 heaped tbsp plain flour
• 50ml/2fl oz brandy
• 50ml/2fl oz dry sherry
• 1 litre/1¾ pint fresh dark beef stock
• 1 baguette, sliced thickly
• 110g/4oz Gruyère cheese, grated

 

Recipes

1. Heat a large frying pan and add 2 tablespoons of the olive oil, the onions, thyme and sugar.
2. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally.
3. Add the garlic and cook for 1 minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for 2 minutes.
4. Add the brandy and sherry, then pour in the stock and bring to the boil.
5. Reduce the heat slightly and cook for about 10-15 minutes.
6. Meanwhile, heat a griddle until hot. Drizzle the remaining olive oil over the bread and toast on one side. Set aside.
7. Season the soup to taste, adding a little more sugar or alcohol if needed.
8. Preheat the grill to high.
9. Ladle the soup into bowls and top with the bread, toasted side down.
10. Add the cheese on top of the bread and grill until bubbling and golden-brown.

 

 

White Wine : (Sauvignon and Semillon)

Château Bonnet, Bordeaux Entre-Deux-Mers 2012

This white wine is fresh, to balance the gra, it takes a certain alcoholic strength, in the mouth a magnificent scale an ex aromatic extravagances.

Château Bonnet produces a deliciously reliable, good value wine every years.  “Entre-Deux-Mers” that is particularly good for white wine. This brand-new 2012 shows some lively yellow fruits as well as a strong citrus element. It is vibrantly fresh, showing pure fruit, and is ready to drink now, but will age for a year.

www.andrelurton.com

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