Life / Food

Rich, gooey goodness and a flavour of France — all in the one bowl

The debate should be over the cheese to crouton ratio in this pub favourite.

Maya Visnyei

The debate should be over the cheese to crouton ratio in this pub favourite.

Ready in 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

Ingredients
• 2 onions
, thinly sliced
• 1 clove of garlic, minced
• 2 Tbsp butter
• 2 tsp sugar

• 1 Tbsp fresh thyme
• Salt and pepper to taste

•1 Tbsp flour

• 1 Tbsp balsamic vinegar
• 4 cups beef stock
• half a stick of baguette
• 1 cup grated Gruyère and Parmesan mixed

Directions
1.
In a Dutch oven, melt butter and toss onion slices, garlic, sugar, thyme and pinch of salt and pepper. Cook over medium low heat for 15 to 20 minutes, stirring frequently, until onions soften.

2. Sprinkle the flour over the onion mixture and stir. Add the vinegar and a cup of stock. Stir well, scraping the bottom of the pot to deglaze. Add the rest of the stock and simmer for 10 minutes.

3. Turn your oven onto broil. Cut bread into 1-inch thick slices. Cut as many slices as bowls of soup you’ll be serving. Lay them on a cookie sheet and put a layer of the cheese mix on each piece. Broil in oven until cheese melts and bread is golden brown.

4. Remove bread from oven and cut into pieces. Ladle the soup into bowls and top with a slice of bread’s worth of croutons.

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