Ingredients500g onions, peeled
50g butter 2 Tbsp self-raising or cake flour or Onion Base Mix 125ml dry white wine 625ml chicken or vegetable stock freshly ground black pepper 150g Emmental cheese, grated Optional 4 thin slices French bread butter, for spreading |
MethodThinly slice the onions into rings.
In a large saucepan, gently fry the onions in the butter over a medium heat until soft and lightly golden. Be careful to not let them burn or the soup will have a bitter taste. Stir in the flour and cook for 1 min. Mix in the wine and stock and bring to a gentle boil. Season with pepper to taste. Turn down the heat and gently simmer, covered, for 30 mins. To serve, spoon half the cheese into 4 soup bowls. For the bread option, butter both sides of the bread & grill until golden brown & crisp. Sprinkle over the remaining half the cheese & continue to grill until melted. Ladle the soup into the bowls & either sprinkle over the remaining cheese or float the cheese toast on top. |
Use Onion Base Mix instead of flour to thicken the soup.
Use rounds cut from slices of Banting Buttermilk Seed Loaf instead of French bread.
Use rounds cut from slices of Banting Buttermilk Seed Loaf instead of French bread.
Variations
Use Gruyère or Maasdam cheese.
