Ingredients
| FOR THE SOUP | |
| 25g butter (plus 1 teaspoon, softened, for the sourdough) | |
| 1 tablespoon olive oil | |
| 700g onions, finely sliced | |
| 3 cloves garlic, crushed | |
| 2 teaspoons sugar | |
| 1 tablespoon flour | |
| 1 tablespoon balsamic vinegar | |
| 2 cups beef stock (or vegetable stock) | |
| 1 sprig of thyme (plus extra to garnish) | |
| 1 bay leaf | |
| â…“ cup white wine | |
| 2 tablespoons brandy, to finish | |
| FOR THE GRUYERE SOURDOUGH TOAST | |
| 1 slice sourdough bread | |
| 1 teaspoon Dijon mustard | |
| â…“ cup Gruyere cheese, grated |
Instructions
| 1. | FOR THE GRUYERE SOURDOUGH TOAST |
| 2. | Melt the butter with the olive oil in a large heavy-bottomed pot. |
| 3. | Add the onions, season with salt and pepper and cook over a gentle heat, covered, for 20 minutes. |
| 4. | Add the garlic and sugar and cook, uncovered, for 25 minutes, stirring occasionally. |
| 5. | Sprinkle in the flour, add the vinegar and stir to combine, then continue to cook over a gentle heat for 10 minutes. |
| 6. | Add the stock, thyme, bay leaf and white wine, bring to a boil then reduce the heat to a simmer and cook for a further 30 minutes until rich and deeply coloured. |
| 7. | Stir through the brandy one minute before serving with Gruyere sourdough toast on the side. |
| 8. | Heat the grill. |
| 9. | Toast the sourdough on one side. |
| 10. | Mix the butter and Dijon mustard in a small bowl then smear over the untoasted side of the bread, cover with cheese and grill until golden and bubbling. |
Recipes, Food Styling & Photography Sarah Tuck / Music Food Matches Jeremy Taylor, Slow Boat Records
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