2 cups Reisling (or other fine white wine) boiled for 1 minute
2 clove of garlic (crushed
1/2 teaspoon picked thyme
1.5 litre of boiling beef stock
Good salt and fresh ground pepper
For the garnish:
6 slices of Boulart baguette cut thick
1 tablespoon butter
180 grams grated gruyere cheese
In a dry pot on high heat start the sliced onions with a good seasoning of salt and pepper cook for between five and ten minutes until they start to soften…stirring…stirring.
Reduce heat a touch and continue to cook for another 20 minutes until the onions begin to caramelize and deepen in colour. Keep stirring to prevent burning.
When you have your onions at your desired colour add your garlic and thyme and cook for a further two minutes then add the wine and reduce by half .
Add the water, bring to a boil and simmer for ten minutes skimming away any impurities that may rise.
To make the croutons melt the butter in a nonstick pan on med heat add the cut baguette and colour for two minutes. Flip the bread and place the cheese on the toasted side. Reduce heat to low and place a lid on you pan. Cover for about two minuters until cheese has melted.
Put soup in a bowl and place toasts on soup and serve.