- 150 g butter
- 4 medium-large onions (sliced)
- 1 garlic clove (crushed)
- 100 ml red wine
- 150 ml beef stock
- sprig of thyme
- 2 bay leaves
- 1 baguette
- 150g grated gruyere cheese
- Heat the butter in a large, deep, heavy-based saucepan. Gently fry the onion and garlic for about 15 minutes. They must be soft, brown and lightly caramelised. Be careful not to let them fry crisp.
- Add the wine, stock, thyme and bay leaves. Bring to the boil, then reduce the heat and simmer very gently for around 30 minutes, stirring from time to time.
- Preheat the grill. Cut the baguette into 2cm slices and toast it on both sides. Pour the soup into ovenproof bowls, place 1 or 2 pieces of baguette on top and sprinkle generously with the grated gruyere.
- Put the bowls under the hot grill. When the cheese is golden and bubbling, remove from the oven and serve immediately.