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Dairy
Easy
1 Hour
Diets 
Slowly braised onions are truly one of life’s pleasures, especially in this classic, comforting soup, with its topping of melted cheese.
75 milliliters/5 tablespoons Tuscanini Extra Virgin Olive Oil
1 kilograms/2 pound 4 ounces onions, thinly sliced
2 cloves garlic, finely chopped or 2 cubes Gefen Frozen Garlic
2 teaspoons freshly chopped thyme
125 milliliters/1/2 cup fruity red wine, such as Herzog Lineage Pinot Noir
1 liter/4 cups vegetable stock
1/2 French baguette
75 grams/2/3 cup grated Gruyère
2 tablespoons grated Parmesan
sea salt
freshly ground pepper
Preheat the oven to 180 degrees Celsius fan/200 degrees Celsius/400 degrees Fahrenheit/Gas 6.
Heat the oil in a four-litre/quart Dutch oven over a medium heat and gently fry the onions, garlic and thyme with a little salt and pepper for 25 minutes until really soft and lightly golden, stirring frequently to prevent the onions from burning.
Add the wine, bring to the boil and boil for five minutes or until evaporated, then pour in the stock. Bring back to the boil and season to taste.
Cut the bread into slices one centimeter/half an inch thick and arrange over the top of the soup. Scatter over the Gruyère and Parmesan cheeses and transfer the pan to the preheated oven. Bake uncovered for about 10–15 minutes until the soup is bubbling and the cheese melted and golden. If you wish, you can brown the top of the cheese under a hot broiler/grill.
Cool for 10 minutes before serving.
Adapted from A Cookbook for Winter: More than 95 Nurturing & Comforting Recipes for the Colder Months Published by Ryland Peters & Small. Photograph by Ian Wallace © Ryland Peters & Small.
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