RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 50gm LURPAK butter
• 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 6 medium brown onions, thinly sliced
• 1 tbsp brown sugar
• 1 Tbsp plain flour
• 2 Tbsp Sherry vinegar
• 1 Litre Massel Beef Stock
• 1 bay leaf
• Salt and Pepper

GRUYERE CROUTONS:

• 8 slices baguette
• 100gm gruyere cheese, grated
• 2 tsp chopped fresh parsley

METHOD:

• Heat the butter and oil in a large pan over a medium heat. Add the onions and cook, stirring often for 10-15 minutes. Add the sugar, stir through and cook for a further 5 minutes or until onion is golden brown. Add the flour, mix through for 2 minutes. Deglaze with vinegar and gradually pour in the beef stock and add the bay leaf. Stir through and bring to the boil. Reduce heat and simmer for a further 15 minutes. Season to taste with salt and pepper.
• Meanwhile, place the baguette slices on a baking tray. Combine the gruyere and parsley and sprinkle on top of each slice. Place under a grill for 5 minutes or until cheese is golden brown.
• Divide soup between 4 bowls and serve with the cheese croutons.

Our friends at Wine Selectors recommend pairing this dish with a Grenache Shiraz Mataro blends as they are perfect with the sweet onions and oozing cheese