Culture Street



On May 22, 2015

PREPARATION 25 minutes
COOKING 1 hour

45 g (1¾ oz) unsalted butter
1 tablespoon olive oil
1 kg (2 lb 4 oz) brown onions, thinly sliced
2 litres (70 fl oz/8 cups) homemade beef stock
2 teaspoons plain (all-purpose) flour
125 ml (4 fl oz/½ cup) dry white wine
sea salt and freshly ground black pepper
1–2 tablespoons brandy
10 thick slices sourdough baguette, toasted
100 g (3½ oz/1 cup) finely grated gruyère cheese
fresh thyme sprigs, to garnish

Melt the butter in a large, heavy-based saucepan, add the oil and onion and sauté gently for 30–40 minutes, stirring occasionally, or until softened and deeply golden.

Meanwhile, heat the stock in another saucepan until it is very hot.

Add the flour to the onion and stir over moderate heat for 3–5 minutes, to cook the flour. Add the hot stock and wine, season to taste and simmer for 20 minutes, then remove from the heat and stir in the brandy.

Turn the grill (broiler) to medium–high. Spoon the soup into 4 large or 6 small individual ovenproof bowls and place them on a baking tray. Divide the toasts between the bowls, overlapping a couple of slices to fit. Push the toasts down a little so they soak up the soup. Scatter over the cheese and place the tray under the grill until the cheese melts and turns golden.

Alternatively, if the bowls will not fit under the grill, divide the cheese between the bread slices, grill until melted and golden, then slip a slice or two into each bowl of hot soup.

Garnish each bowl with a thyme sprig and serve.

Recipe and images taken from Margaret and Me by Kate Gibbs, published by Allen & Unwin, $39.99. Buy the book here.

You Might Also Like


Popcorn Chicken with Basil


On September 11, 2015


Stencilled buttermilk honey oat loaf

I wanted to do a flour stencil on bread, so I decided to try it on this buttermilk and honey loaf. I sprinkled oats around the edges of the loaf...

On August 5, 2016


Deliciously Ella inspires with her healthy eating

We are delighted that Ella Woodward joins us today to chat about eating her way back to health.

On February 1, 2016


Smoked Salmon and Poached Egg Benedict

This makes a perfect weekend brunch. I love inviting friends

On January 12, 2018


The Decadence of Frozen Yoghurt

Spring has sprung and with it our desire for frozen yoghurt, milkshakes and all things cold! Here are five mouth watering recipes to fancy up frozen yoghurt.

On September 12, 2014


Lovely Legs


On April 25, 2013
Copyright © 2012 - 2018 Culture Street