French onion soup

French onion soup

Serves 4

Ingredients

50g butter

2 bay leaves

2 tsp fresh rosemary

3 brown onions

3 red onions

3 cups white wine

2 cups chicken, veal or vegetable stock

1 Tbs brandy

8 3cm thick rounds of sourdough

Gruyere cheese, sliced thinly

Pepper

Directions

1 Preheat oven to 180C. Using half of the butter, grease a baking dish (approximately 30cm x 20cm or big enough for the onions to form a well-packed layer) then slice the onions into rings. Lay in the dish and dot over the remaining butter. Add the bay leaves and fresh rosemary

2 Pour over the wine, stock and brandy and bake for 2 hours, stirring 2 or 3 times.

3 Increase the oven temperature to 200C. Top the sourdough with the gruyere, lay on top of the onions and continue cooking for a further hour or until bubbling and golden. Turn off the oven then put 4 ovenproof bowls in to warm. After 5 minutes transfer the soup to the bowls (remove toast first and then place evenly on top of each filled bowl) and serve. Add a grind of pepper over the toast before eating.

Submitted by Kellie