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 Onions - £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 into 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 into individual bowls and tuck in!