FRENCH ONION SOUP
Serves 4
• 50g butter
• 2 bay leaves
• 2 tsp fresh rosemary
• 3 brown onions
• 3 red onions
• 3 cups white wine
• 2 cups chicken, veal or vegetable stock
• 1 Tbs brandy
• 8 3cm thick rounds of sourdough
• Gruyere cheese, sliced thinly
• Pepper
1. Preheat oven to 180C. Using half of the butter, grease a baking dish (approximately 30cm x
2. Pour over the wine, stock and brandy and bake for 2 hours, stirring 2 or 3 times.
3. Increase the oven temperature to 200C. Top the sourdough with the gruyere, lay on top of the onions and continue cooking for a further hour or until bubbling and golden. Turn off the oven then put 4 ovenproof bowls in to warm. After 5 minutes transfer the soup to the bowls (remove toast first and then place evenly on top of each filled bowl) and serve. Add a grind of pepper over the toast before eating.
