This recipe will serve 4 with a delicious starter, easy lunch dish or light dinner option. Warming and full of flavour!
Ingredients
3 large peeled onions
20 grams or 3/4 oz butter
1 tablespoon flour
75 ml or 3 fluid oz dry white wine
1.4 litres or 2 1/2 pints water
1 beef stock cube
salt and pepper
4 tablespoons port
1 or 2 egg yolks
4 thin slices of french baguette
75 grams or 3 oz grated Gruyere cheese (can substitute with tasty chedder)
Preparation and Cooking
Finely chop the onions. Cook them very slowly in the butter in a large saucepan and covered. When they are golden sprinkle them with flour and stir with a wooden spoon until the mixture browns lightly.
Add the wine, water, stock cube, salt and pepper and summer for 20 minutes.
Toast the bread
Heat the grill to high. Whisk together the port and egg yolks and pour evenly in the base of your soup bowls. Pour your soup in and stir.
Float your toasted bread on top and sprinkle the cheese over. Place the soup bowls under a hot grill until the cheese is melted and lightly browned. Serve immediately
