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Bread, wine & onion soup

Method

  • Preheat oven to 190°C fan forced (210°C normal).
  • Heat the oil in a heavy-bottomed pot and gently sauté the onions for about 30-45 mins until golden, stirring now and again. Remove about 6 tbsp onions and set aside. 
  • Then add the red wine and thyme to the pot. Stir, bring to the boil and cook to reduce the liquid.  
  • Add the stock, stir and bring back to the boil. Cook for about another 5 mins and taste for seasoning. 
  • Brush 6 bits of bread with garlic and top with half the reserved onions and some grated cheese. Then top with the remaining bread and reserved onion. Press down, place the 'sandwiches' on an oven tray and top with a decent amount of cheese. Cook in the oven for about 15 mins until golden and bubbly. 
  • To serve, place a 'sandwich' in individual bowls, spoon the soup around and sprinkle a little parsley on top.

Ingredients

  • 3 tbsp olive oil
  • 1½ kg red onions, sliced
  • sea salt & freshly ground pepper
  • 175 ml red wine
  • a pinch of fresh thyme leaves
  • 1.2 litres beef stock
  • 6 thick slices sourdough bread, halved crossways
  • 2 garlic cloves, crushed
  • 2-3 cups grated tasty cheese
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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