May 16, 2018
The ultimate comfort food, this classic savoury soup has its roots in the Parisian markets where workers relied on this hearty brew to warm up from the inside on frosty cold mornings. Tip: Use the best quality stock, bread and cheese you can find as it does make a big difference.
2 kg brown onions, slice them thin
1 liter stock (veg, chicken or beef - though beef is the traditional stock used)
Topping
1 rye or sour dough baguette, sliced slightly on the diagonal into 12 pieces (2 per serve)
250 g Gruyere, coarsely grated (or your fave vegan sub)
1Preheat oven to 200ºC.
2Melt Nuttelex in a saucepan and then add the sliced onions. Stir constantly and cook on a medium heat for at least 30-40 minutes until onions are super soft, golden and have caramelised.
3Next, sprinkle in the flour and cook for another few minutes, continuing to stir.
4Now add the brandy and stock and cook for a 20 minutes or until the soup is rich in colour and the onions are cooked. Check taste and season to your liking with salt and pepper. Scatter with parsley (optional).
5Place your six serving bowls on a baking tray and then carefully half fill each bowl with soup mix. Then top each soup with half the cheese.
6On a separate tray lay out your 12 baguette slices each with a leaf or 2 of sage, and then sprinkle very generously with the remaining cheese.
7Place soup and baguette trays in oven and cook for 5-10 minutes until cheese has melted.
8Carefully remove the cheesy melted baguette pieces from the tray and place 2 in each soup. Serve soup immediately.
TIP: Let the onions caramelise slowly, and buy the best quality Gruyere you can find. For vegan option search “vegan gruyere” for a recipe that appeals.