Traditionally made from a meat stock, caramelised onions, and loads of melted Gruyère cheese on croutons. This soup goes back to the Roman times and was seen as food for the poor as onions were cheap and in abundance. Today you still find it in fine dining establishments and is considered as the ultimate in comfort food, especially on cold Winter days.
Slice your bread fairly thin, place on baking tray and bake on low heat for 30 minutes.
Peel and slice the onions. Set aside.
Add butter to a large pot on low heat. Add the onions and mix well. Add 1 bay leaf. Add 2 cloves of garlic, grated. Add two sprigs of thyme. Cook on gentle heat for approx. 30 minutes until onions are all caramelised. Scrape the bottom with a wooden spoon every few minutes to avoid burning.
After 30 minutes, add one large glass of dry white wine. Add the chicken stock. Add salt and pepper to taste. Cook for another 20 minutes or until potato is very soft.
Remove bay leaf and blitz soup until smooth and creamy in consistency. Pour soup into oven proof soup bowls, top with croutons and add the cheese. Bake in hot oven or for 15 minutes or grill under broiler.
You can use vegetable stock if vegetarian. Add a touch of Brandy for a flavour enhancer.
By Joel Mielle
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