It’s French tradition , eating this soup late at night after the party, this helps to digest before bed. This delicious soup anytime!
- 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
- Heat a large frying pan and add 2 tablespoons of the olive oil, the onions, thyme and sugar.
- Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally.
- 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.
- Add the brandy and sherry, then pour in the stock and bring to the boil.
- Reduce the heat slightly and cook for about 10-15 minutes.
- Meanwhile, heat a griddle until hot. Drizzle the remaining olive oil over the bread and toast on one side. Set aside.
- Season the soup to taste, adding a little more sugar or alcohol if needed.
- Preheat the grill to high.
- Ladle the soup into bowls and top with the bread, toasted side down.
- 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.