Ingredients
SERVES: 4
Method
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Peel, halve and thinly slice onions.
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In a large pot or dutch oven, melt butter over medium heat.
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When the butter begins to foam, add onions and stir well to coat them in the butter.
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Reduce the heat to low and caramelise the onions. This can take 30 minutes – stir only occasionally, or as often as needed to prevent burning. Add a small splash of water if needed. The onions should be a dark brown and taste very sweet.
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Once the onions are done, add wine to deglaze the pot. Increase heat to medium and stir thoroughly until most of the wine has evaporated.
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Sprinkle flour over onions and and stir well to combine for 1 minute.
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Add stock, bay leaves, thyme and stir. Cover and leave to simmer for 30 minutes.
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Once the soup is done, slice sourdough and top with cheese. Melt under oven grill/broiler to melt cheese.
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Ladle soup into bowls and place the cheesey bread on top, eat immediately.
