Roasted onion soup

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 4 medium onions, peeled and quartered
  • 30 ml butter
  • salt and black pepper to taste
  • 250 ml white wine
  • 1.5 litres vegetable stock
  • 1 small French loaf
  • 250 grated Gruyère, Emmenthal or other good melting cheese
  • salt and freshly ground black pepper


Preheat oven to 200°C.
Lay onions in a roasting tin.
Dot with butter and season with a little salt and black pepper.
Roast on the middle shelf for 40 to 45 minutes until tender and roasted dark brown in places - turn onions once or twice.
Put onions in a saucepan with white wine and bring to the boil.
Let wine bubble - you just want the flavour, not the alcohol - then pour in vegetable stock.
Bring to the boil and simmer for 20 minutes.
Just before serving the soup, make cheese cro?tes.
Cut French loaf into thin slices and toast lightly on one side under a hot grill.
Turn slices over and sprinkle toasted side with grated cheese.
Ladle hot soup into bowls and float the cro?tes on top.
Put under a hot grill until the cheese melts.
Eat immediately, while the cheese is still molten.

Read more on: soup  |  roast

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