Deeply caramelised onions in broth, topped with cheesy toast.
Ingredients
- 1 kg onions, sliced
- 50 g butter
- 1 tbsp flour
- 1.2 litre beef or vegetable stock
- 125 ml white wine (optional)
- 4 slices bread
- 100 g cheese, grated
- 1 tsp thyme or mixed herbs (optional)
Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.
Method
- Cook the onions in butter on low heat for 45 minutes, stirring, until dark golden and jammy.
- Stir in the flour, then add the wine and stock and simmer for 20 minutes.
- Toast the bread, top with cheese and grill until melted.
- Ladle the soup into bowls and float the cheese toast on top.
Cheaper swaps & tips
- Onions are cheap, so this is fancy-tasting food on a budget.