Prep: 15 minutes

Cook: 1 hour

Serves: 4

Ingredients

• 4 Brown Onions
• 3 Garlic Cloves
• 10 Sprigs Fresh Thyme
• 2 Bay Leaves
• 2 Tbsp Worcestershire Sauce
• 1.5L Beef Stock
• 1 Baguette
• 150g Gruyere Cheese
• 50g Butter
• 1½ Tbsp Corn Flour
• 2 Tbsp Caramelised Balsamic Vinegar
• Olive Oil
• Salt and Pepper

• ⅓ Cup White Wine or Red Wine

Method

1. Finely slice the onions and the garlic.  Pick the thyme leaves and finely chop them.  Place them in a bowl with water and set aside.  In a pot over high heat, drizzle with olive oil and add half of the onions.  Saute for 5 minutes stirring occasionally.  Add the remaining onions, garlic, bay leaves, and thyme to the pot and mix through.  Cook for an additional 10 minutes.
   
   
2. Add the butter and cook for another 15-20 minutes until onions are soft and golden brown.  Add Worcestershire sauce, wine, and caramelised balsamic.  Stir through and cook for 5 minutes.  Add the beef stock and bring to a boil.  Turn down heat to medium and season with salt and pepper.
   
   
3. Mix the flour with ½ a cup of hot water, whisking well.  Slowly add the onion soup while stirring.  Cook for another 10-15 minutes.
   
   
4. Preheat the oven on grill function to high.  Slice the baguette into 2cm thick pieces.  Serve the soup in 4 separate ovenproof bowls and place the bread slices on top of the soup.  Grate the gruyere cheese over the bread and place into the oven for approximately 5 minutes, or until the cheese is melted and golden brown.  Remove from the oven and serve hot.