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    Bread, Wine and Onion Soup

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    Bread, Wine and Onion Soup

    This is much nicer than French onion soup. The bread is layered with cheese and baked to form a delicious crouton, over which to ladle the hot onion broth.

    • Preparation time: 60 minutes
    • Cooking time: 15 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 5 tbsp olive oil
    • 1.4 kg red onions, sliced
    • Large pinch dried thyme
    • Salt and freshly ground black pepper
    • 175ml red wine
    • 1.2 litres well-flavoured beef stock
    • 6 large slices sourdough bread
    • 1 garlic clove, lightly crushed but left whole
    • 4 heaped tbsp grated hard cheese such as Lord of the Hundreds


    1. Heat 3 tbsp of the oil in a large pan and add the onions, thyme and some salt. Cook over a very, very low heat for about 45 minutes, until pale golden, soft and sweet. Set aside 6 tbsp of the onions, then add the wine to the remaining onions in the pan, scraping any caramelised bits from the base of the pan with a spatula. Add the stock and bring to simmering point. Taste, season, and set aside.
    2. Preheat the oven to 190°C, gas mark 5.
    3. Rub each slice of bread with the garlic, brush with the remaining oil and cut in half. Put 6 pieces of bread in a baking dish. Distribute half the reserved onions over the bread, then put 1 tsp cheese on each.
    4. Put another piece of bread on top and repeat, to create a layered crouton. Bake for about 15 minutes, until golden and bubbling. Put a crouton in each of 6 serving bowls. Bring the soup back to boiling point, ladle over the croutons and serve.

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