This is a fantastic recipe that makes great use of my beef bone broth. It is so tasty and a real show stopper if you are having friends over or cooking for someone special. It is a very easy recipe to put together and I think you will really enjoy it.
3 tbsp olive oil
1kg onions, halved & sliced
1 tsp sugar
1 tsp sea salt flakes
4 cloves garlic, minced
250ml dry vermouth or dry white wine
1.5l bone broth
1 tbsp fresh thyme
½ tsp ground black pepper
4-8 thick slices baguette
150g gruyère cheese, grated
Heat a large pot over medium heat then add olive oil and onions. Toss onions to coat in olive oil then cook, stirring occasionally, until the onions have softened, about 15-20 minutes.
Increase heat to medium high and add the butter. Cook until onions start to brown, stirring occasionally, for another 15 minutes. Finally, sprinkle with sugar and salt and cook until onions have caramelised and are a lovely brown colour, another 10-15 minutes. Stir through the garlic and cook for another minute.
Add the vermouth or wine and gently scrape the brown bits off the bottom and sides of the pot. Stir in bone broth, thyme and black pepper. Bring to a simmer, then place lid on the pot and simmer on low heat for about 30 minutes. Taste for seasoning and add more if needed. When ready to serve, line a baking tray with parchment paper, arrange baguette slices on the tray and toast under a grill until golden. Top with grated cheese and grill until melted and bubbling.
Ladle soup into bowls and place 1 or 2 cheesy toasts on top of each bowl of soup. Enjoy.