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.
Directions
About
Notes:
[Editor's note: Gruyère is considered an aged cheese. One should refrain from eating meat immediately after consuming Gruyère. (The specific length of time varies by custom.)]
Description:
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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