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1 tbs olive oil
50g butter
2kg brown onions
200ml good quality dry cider or dry sherry
150ml Pinot noir
1L beef consomme
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
8x 1cm slices of baguette/ficelle
Grated gruyere
Grated Parmesan
1. Heat oil and butter over low heat. Sauté the finely sliced onions and bay leaves, covered, for twenty minutes, stirring occasionally. Remove the lid and sauté for a further 30-40 minutes until onions are caramelised.
2. Add consomme, thyme and rosemary, season with salt and pepper. Bring to the boil, then reduce heat to a simmer. Simmer uncovered for 20 mins or until slightly thickened.
3. Ladle soup into bowls over grated gruyere and Parmesan. Top with gruyere toasts.
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