I first tried this soup at my favourite french restaurant, as an Amuse Bouche (ie a tiny drop of soup which made me crave more more more) I have been playing with this recipe for some years now. When you the whole way, and make the soup as well as the cheesy garlicky sourdough bread topping, this soup is quite satisfying as a meal in itself. Definitely do not plan to serve anything heavy after serving this soup. I have successfully used this soup as an entree in dinner parties by using the soup recipe only, and serving a tiny cupful, almost a shot glass.

The soup itself is rich with caramelised oniony goodness. It has an earthy flavour which is derived by using been consomme rather than regular beef stock, as well as red wine. It is the most perfect thing to have for an early dinner on a cold winter’s day with a deep dark glass of red wine. I hope you enjoy

Ingredients

Serves 6

For the soup

90 g butter
4 large onions, sliced thinly
2 cloves garlic, minced
1 tablespoon flour
4 cups beef consomme
3 cups water
3/4 cup red wine

For the bread topping
6-8 slices of sourdough, sliced thickly
3/4 cup olive oil
2 cloves minced garlic
250 g gruyere cheese, shredded
60 g parmesan (preferably Reggiano), shredded

Method

1. Heat butter in a pan, add the onions until they begin to turn golden brown

2. Add the minced garlic, and continue to cook until all the onions are golden brown (be careful not to allow the onions to caramelise completely)

3. Add the flour and stir until combined

4. Slowly add the Consomme, water, red wine and stir until combined.

5. Add salt and pepper to taste

6. Bring to the boil, then reduce the heat and leave to simmer uncovered for 45 minutes

Serve into to ramekins (you can eat it just like this at this stage, or continue for the cheesy bread topping)

7. Put the oil and the garlic for the bread in a bowl together

8. Ensure your pieces of sourdough fit inside the ramekins you will use to serve the soup in

9. brush the bread slices on both sides with the olive oil and garlic mixture

10. Place the bread under the hot grill until the top becomes golden brown

11. Place the bread, grilled side DOWN in the soup and top the other side with the melted cheese

12. Place the ramekins in the oven until the cheese has melted and starts to brown.