5 Onions peeled and thinley sliced
3 Garlic Cloves peeled and cruched
25g/1oz Duck Fat
2 Shots of Brandy
2 or 3 Glasses of Red Wine
100 ml Balsamic Vinegar
300 ml Fresh Beef Stock
8 Slices of Bread
100g/4oz Gruyère Cheese
small bunch flat Leaf Parsley
- Rich onion soup with Gruyere toast
- Difficulty: easy
- Serves: 4
Place the onions into a thick based pan over a medium heat sauté with the duck fat and crushed garlic until golden brown in colour for about 10 minutes.
Then add the brandy cook for 2-3 minutes add the red wine and allow to cook for a further4-5 minutes before adding the balsamic and the beef stoc, bring to the boil and simmer for about 10 minutes.
Toast the bread on both sides remove the crust’s and discard then butter one side sprinkle with the cheese and place back under the grill to melt the cheese remove and sprinkle with the chopped parsley. Season the soup with salt and pepper divide the soup between the serving bowls and top with the toasted bread nd cheese and serve.