The gruyere croutons are mindblowing.
Make sure the cheese is nice and golden before you take it out from under the grill.
Cooking Time (includes preparation time): 50 Minutes
- 10 Pickled Onion - £0.30
- 150g Gruyere - £1.50
- French Baguette - £0.45
- 187ml Chardonnay - £1.35
- Bay Leaves - £0.70
- Bunch of Thyme - £0.70
- 2 Beef Stock Cubes - £1.00
- Butter - £1.60
- Plain Flour - £0.55
- 7 Onions - £1.10
- Total Cost - £9.25 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Finely slice 7 onions. Add to a frying pan with a large knob of butter and a glug of olive oil. Fry on a low heat until very soft and caramelized.
- Add 2 tablespoons of flour to the onions. Mix it in, and then add a litre of beef stock, bit by bit. Mix everything together, and then add 3 bay leaves and a small handful of thyme leaves. Mix them in, pour in your white wine, add your pickled onions and season with salt and pepper.
- Bring the soup to the boil and then reduce to a simmer for 35 minutes.
- In the meantime, cut your baguette in to slices, add the slices to a tray and grate 75g gruyere over the top. Place croutons in the oven for 30 minutes or until golden and crisp.
- Once the croutons are ready, remove them from the oven and place them on top of the soup, which should be nice and dark and thick at this point.
- Grate the remainder of the gruyere over the top, and place the soup under the grill for 10 minutes until the cheese is golden and bubbling.
- Serve up the soup in to individual bowls and tuck in!