French onion soup with Gruyere crouton

Name: French onion soup with Gruyere crouton
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 12 onion; 2 l stock beef; 100 g butter; 100 ml vegetable oil; 2 Tbs flour; 4 cloves; 2 bay leaves; 1 bread French loaf; 100 g gruyère cheese grated; port Tawny

6 servings Prep: 10 mins, Cooking: 1 hr 10 mins

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A robust and warming dish that will make you happy.

By Food24 May 03 2010

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Ingredients (10)

12	onion
2 l	stock — beef
100 g	butter
100 ml	vegetable oil
2 Tbs	flour
4	cloves
2	bay leaves
1	bread — French loaf
100 g	gruyère cheese — grated
	port — Tawny

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Method:

Preheat the oven to 180 C.
Slice the onions and place in a pot with the butter and the oil, they will break down in size quite a bit so don’t worry if it seems a lot.
On a medium heat, sauté the onions until dark brown and caramelised stirring every so often (about 20-30 mins)
Add the stock, cloves and bay leaf and let it simmer for about 30-40 mins to infuse.
To make the crouton:
Slice the French loaf at an angle about 3cm thick and toast in the oven for a minute or two.
Place the grated gruyére on top and grill until golden.
To serve, place the soup in a bowl and float the crouton on top.
Drizzle with a little KWV Tawny Port.