6 large onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons butter or margarine
1/4 teaspoon dried thyme leaves
2 pints (1.2 litres) vegetable or beef stock
1/3 pint (240ml) dry white wine
salt & freshly ground pepper
6 slices french bread, 2 cm thick
75g freshly grated Parmesan cheese
75g grated Swiss cheese
Soak
the clay pot for 15 minutes and drain. Place the onions and garlic in
the pot and dot with butter. Cover and place the clay pot in a cold oven.
Set oven at 200°C (400°F). Bake, stirring once or twice, until
onions are light brown, about 1 hour. Sprinkle onions with thyme. Pour
in stock and wine. Bake, covered, for1 hour. Season to taste with salt
and pepper.
While
the soup is cooking, toast the bread in the oven or toaster until light
brown. Float the toast slices in single layer over soup. Sprinkle evenly
with the cheeses. Increase oven temperature to 230°C (450°F).
Bake the soup uncovered for 10 minutes. Increase oven temperature to 290°C (550°F) or grill until cheese is bubbling and golden, about 2 minutes.
Serve very hot.
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