A favourite version of this soup from “Tender:Volume1” by Nigel Slater.
Ingredients
- a thick slice butter
- 3 large onions sliced
- 2 leaves bay
- 2 tbsp plain flour
- 250 ml white wine
- 1 litre chicken or vegetable stock
- 3-4 madeira
- 8 small slices sourdough bread
- 75 g gruyère thinly sliced
Servings:
Instructions
- Melt the butter in a heavy-based saucepan, add the sliced onions and bay and let them cook, without colouring, over a medium heat. You want them soft and slightly sticky, which will take a good 25 minutes.
- When they are ready, stir in the flour, cook for a minute or so, then pour in the white wine, followed by the stock.
- Bring to the boil. Season with salt and black pepper, then turn the heat down so that the soup simmers and leave it, with just an occasional stir, for 30 minutes. Add the madeira and continue simmering for 5-10 minutes.
- Toast the bread on one side, then cover the other side with the gruyère. Check the soup for seasoning, then spoon into heatproof bowls. Float the slices of bread on top and place under the grill for a couple of minutes, till the cheese has melted.
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