Prep and cook time: 1 hour | Serves 6
50g butter1kg onions, thinly sliced5 garlic cloves, thinly sliced2 tablespoons cornflour1 litre beef stock150ml white wine100ml brandy1 beef stock cubeSea salt flakes and freshly ground black pepper
Topping:1 rustic baguette, cut into 2.5cm thick slices1 garlic clove, peeled200g Gruyère cheese (100g grated, 100g cut into 6
Melt the butter in a heavy-based saucepan,
add the onion and fry on a low–medium heat, stirring often, for 20 minutes
until caramelised. Add the garlic and cook for 2–3 minutes. Stir in the
cornflour and 2 tablespoons of stock and cook out over high heat for 1 minute, making
sure there are no lumps.2.
Deglaze the pan with the wine and brandy
and flambé. To flambé, tip the pan carefully away from you but towards an open
flame, allow the vapours to ignite and keep the pan at arm’s length. Allow the
alcohol to burn off naturally before you continue cooking.3.
Add the remaining stock and the stock cube
and bring to the boil. Reduce the heat to low and simmer for 30 minutes until
reduced and thickened. Season with salt and pepper and then ladle into six
200ml ovenproof ramekins.4.
For the topping, toast 6 baguette slices, then
rub with the garlic clove. Place a baguette slice on top of the soup and
sprinkle evenly with the grated cheese. Finally, place a chunk of Gruyère on
the grated cheese and grill until golden brown.
Recipe from ‘Will and Steve | Home Cook, Aspiring Chef’
Photo Credit: William Meppem
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